- Jul 3, 2017
- 1
- 10
I have been sitting on this website for a little bit just reading and gaining knowledge. I have done pork loin, ribs, Boston butt, and Brisket (first on today). I have only been smoking meat for 2 months and have learned to work with the ever changing temp. of a SFB. I love brisket and that is why I begged my wife to let me buy one to smoke from sam's. But today when I took it off it was dry. I tried for an average temp of 250 with the challenge of keeping constant heat it obviously got hotter and colder, still learning.
My question is why did it come out dry?
I know this is roll call but for my first post I thought I would step out of the shadows and ask it while I was here.
Thank you in advance.
My question is why did it come out dry?
I know this is roll call but for my first post I thought I would step out of the shadows and ask it while I was here.
Thank you in advance.
