New to the forum. Excited to be here! But could use some expert help. Just started smoking meat a few months ago and started with an inexpensive Brinkmann side smoker. I'm buying a heavier smoker soon but have had good luck with everything until I tackled brisket. I've done 2 smokes with a 7 lb pre-trimmed flat and have had serious stalls around 183 degrees IT (the sun had set at this time too).
Yesterday I tried to cook through it until the total cook time hit 14 hours then I surrendered and cranked the smoker to 300 degrees until IT hit 195. The brisket was tender, tasted great, but I think the added time dried it out a bit. I'm in Houston (humid) and I use water in my drip pan. I'm starting to think I have one of two issues: 1) too much humidity in the chamber, or 2) too much heat loss due to the thin metal on the smoker, i.e. grill temp is 225 but air temp much cooler above the grill. We like the bark crunchy so I'm not doing foil wrap. I did let it rest after for 30 mins. Very little juice upon carving.
Any help would be GREATLY appreciated.
Yesterday I tried to cook through it until the total cook time hit 14 hours then I surrendered and cranked the smoker to 300 degrees until IT hit 195. The brisket was tender, tasted great, but I think the added time dried it out a bit. I'm in Houston (humid) and I use water in my drip pan. I'm starting to think I have one of two issues: 1) too much humidity in the chamber, or 2) too much heat loss due to the thin metal on the smoker, i.e. grill temp is 225 but air temp much cooler above the grill. We like the bark crunchy so I'm not doing foil wrap. I did let it rest after for 30 mins. Very little juice upon carving.
Any help would be GREATLY appreciated.
