So I did up my first brisket and first use of the smoker.
Now I ran into a problem that alot of others did with this smoker, the opening in the bottom of the pan allows flame to hit the wood igniting it
So I went out and grabed my cast iron skillet and used that to reduce flareup. Now we smoked it low and slow for something like 7-9 hours for this small brisket. (4-5 pounder)
Taste was there and everything however It was very dry. Does anyone have any tips to have a moister brisket? I used a water pan (apple juice/whiskey 70/30) as well as a mop that I sprayed when I had to add more chips. Not sure what else I should do to get a moister brisket.
thanks in advance.
Now I ran into a problem that alot of others did with this smoker, the opening in the bottom of the pan allows flame to hit the wood igniting it
So I went out and grabed my cast iron skillet and used that to reduce flareup. Now we smoked it low and slow for something like 7-9 hours for this small brisket. (4-5 pounder)
Taste was there and everything however It was very dry. Does anyone have any tips to have a moister brisket? I used a water pan (apple juice/whiskey 70/30) as well as a mop that I sprayed when I had to add more chips. Not sure what else I should do to get a moister brisket.
thanks in advance.
