Brisket Help

[Tom Chips]

I've been reading this forum for a while, and figured its time to jump in and pick some brains. I appriciate any replys.

I have had great sucess with my pork butt using a flower pot style smoker ( don't start throwing the rotten vegetables yet ) I will probably break down and get a Webber Bullet soon as well. But for now I am very happy with what I have.

The problem comes to my brisket. I made one yesterday, 11 hours on a steady 230 degree heat, using hickory. I have read a few of the posts about basting, and think that might be my missing link. My flavor was good, but the meat was so dry, I will end up using it in beans or chili.

Judging by the rest of the cumilative experience from this forum, I would benefit from any advice.

Do most of you routinely baste your brisket? And has anyone just stuck with adding liquid to the water basin? Or both?

Thanks again

 

[Steve Petrone]

Tom, you may get better responses if you post your question in barbequing. As far as dry brisket goes ], I have the same problem at times and am looking forward to the responses.

 

[Tom Chips]

My bad, thanks. And I even read the guidelines at some point earlier in the day. I have put it in the proper spot.

Thanks again.

 

[Chris Allingham]

Please post messages like this in the Barbecuing Forum. Moving it there now.

Thanks!
Chris