Bob Sample
TVWBB Diamond Member
I told myself I wouldn't comment after my first post but I need to comment on 2 things.
1. The smoke ring has nothing to do with the amount of smoke in the cooker. It is a chemical reaction between the meat and the atmosphere in the smoker that takes place below 140 degrees f. You can get a smoke wring without adding any wood chunks.
2. Jeff try placing the brisket in a pan once you see it it starting to sweat. You should be able to get plenty of juice from it without it evaporating off.
I do foil HH briskets but that's pretty much required to get it done fast.
1. The smoke ring has nothing to do with the amount of smoke in the cooker. It is a chemical reaction between the meat and the atmosphere in the smoker that takes place below 140 degrees f. You can get a smoke wring without adding any wood chunks.
2. Jeff try placing the brisket in a pan once you see it it starting to sweat. You should be able to get plenty of juice from it without it evaporating off.
I do foil HH briskets but that's pretty much required to get it done fast.