G
Guest
Guest
Good Afternoon,
Just got my smoker this weekend (yeah). Put on a 8.5lb. brisket that i put a basic bbq rub on the night before. the smoker kept a temp of 225-260 throughout. i couldn't believe the smoker was that consistent. i had to add extra briquets at the 5hr. mark. i couldn't find kingsford so i had to use a supermarket brand. don't know if that was why. the only problem was that it was only the outside 1-1.5 inches of the brisket all the way around that got the really nice crunchy crust to it. the whole center section on the outside was a little wetter than i would have liked. the flavor and color was fine and when i cut it open it had a nice red smoke ring around the the whole of the brisket.
has anyone else had this happen? is there a way i can get a nice crispy crust on the whole brisket without totally drying it out? thanks in advance for your help. i am sure i will be asking quite a few more questions as i own this beauty longer. my next project is a pulled pork.
Just got my smoker this weekend (yeah). Put on a 8.5lb. brisket that i put a basic bbq rub on the night before. the smoker kept a temp of 225-260 throughout. i couldn't believe the smoker was that consistent. i had to add extra briquets at the 5hr. mark. i couldn't find kingsford so i had to use a supermarket brand. don't know if that was why. the only problem was that it was only the outside 1-1.5 inches of the brisket all the way around that got the really nice crunchy crust to it. the whole center section on the outside was a little wetter than i would have liked. the flavor and color was fine and when i cut it open it had a nice red smoke ring around the the whole of the brisket.
has anyone else had this happen? is there a way i can get a nice crispy crust on the whole brisket without totally drying it out? thanks in advance for your help. i am sure i will be asking quite a few more questions as i own this beauty longer. my next project is a pulled pork.