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