Ok folks. I need some advise what I may have done wrong with the brisket that I smoked Sat Night. It was a little over 7 pounds. I smoked it in The Backwoods party with my new BBQ Guru. Set pit temp at 235. Smoked it with Peach wood. Not allot though, only used 2 chunks for the whole smoke. had a thin Blue smoke most of the cook. The pit stayed at about 237, except one spike at the
2 1/2 hour mark which it spiked to about 254. I adjusted the damper on the Guru and it came back down. Then one time at the 8 1/2 mark where it dropped as low as 209 till i figured out it need more Charcoal. But after refueling I took the Brisket out at about 187-190 (used two thermometers) at the 10 1/2 hour mark. Wrapped in foil and towels and put in cooler for about 2 hours. (had to leave) Returned and sliced. The Brisket had a wonderful taste, but was way too dry for me. Was not happy. Now I put Jeff's rub on it and injected with a beef broth and worstie sauce injection about 2 hours before I put in the smoker. Should I have taken off at 180 for slicing? I have a chart that says 180, but I read on other threads that 190 is good for slicing. How about the injection? or the 2 temp spikes? Maybe just the cut of meat? Everything I thought was good, So I'm confused. Any help or Ideas and suggestions would be appreciated..
Thanks to all..
Edited by Call The Hogs - 2/20/12 at 8:49pm