Hi
So this is my first post in this forum. Here's my situation:
I have a Brinkman gas/charcoal combo with a fire box attached. I have been using it to do some regular, mundane grilling, but have decided to venture into the world of smoking. Yesterday I attempted to smoke a 4.5 lbs brisket, using wood charcoal and hickory. I did some research, learning that for every pound the meat should be smoked for 1.5 hours at temps between 180 and 200 degrees. As I was smoking, the temp never reached above 150. After 6 hours I took the meat out of the smoker. Unfortunately, I found the meat to be dry and overdone. I had the meat with the fat side up and assumed the layer of fat would simply melt and moisten the meat.
I hate to ask such a general question like this, but what did I do wrong? I fully think that smoking is an art that has to be learned through trial-error. With that maxim in mind, I am not disheartened by my first of many attempts at getting this right.
Any advice would be really appreciated. Thanks
So this is my first post in this forum. Here's my situation:
I have a Brinkman gas/charcoal combo with a fire box attached. I have been using it to do some regular, mundane grilling, but have decided to venture into the world of smoking. Yesterday I attempted to smoke a 4.5 lbs brisket, using wood charcoal and hickory. I did some research, learning that for every pound the meat should be smoked for 1.5 hours at temps between 180 and 200 degrees. As I was smoking, the temp never reached above 150. After 6 hours I took the meat out of the smoker. Unfortunately, I found the meat to be dry and overdone. I had the meat with the fat side up and assumed the layer of fat would simply melt and moisten the meat.
I hate to ask such a general question like this, but what did I do wrong? I fully think that smoking is an art that has to be learned through trial-error. With that maxim in mind, I am not disheartened by my first of many attempts at getting this right.
Any advice would be really appreciated. Thanks