Okay, So I'm a newbie, and sorry in advance if i didn't use the search correctly (if this was posted), just trying to get some advice here.
I have a nice analog electric smoker i bought from my favorite store cabelas. I have smoked a LOT of meat, but had a question on one.
When i smoke my beef brisket, i use a great rub i got from a friend that is a pro at this, must have over 20 ingredients in it. I rub the brisket down, wrap it, and put it in the fridge for overnight. I get my smoker going, soak the chips, and smoke it for like 5hours roughly, no more than 6. In between i do spray down with apple juice. ON my last attempt i even tried to wrap the bottom half with foil at the end of the cooking stage to see if it would keep some moisture in, but no go. The end result is brisket that is amazing, but how can i get it to be as moist as this BBQ joints???
What am i missing here?
I wrap/foil my ribs, and they turn out great <But thats for ribs, not brisket>.., i see people on Diners/Drive ins and Dives that smoke for 12hours and it super moist...
What am i missing??
I even had a water pan in the smoker i keep filled...
thanks in advance!