Not my first time smoking a brisket but first time on my Longhorn off set. Wait first, I tried the smoked mac n cheese recipe last weekend and it turned out amazing. Okay back to the beef. I have a few questions and thoughts. So I woke up at 430am and put the meat on the smoker at 0500. I tended the smoker until it reached 190 IT which was around 9pm. It seemed that half of the brisket was good and half was a lil dry and I can't explain why.
I didn't spritz the meat this time
I cooked between 220 - 250 (however, I haven't learned the smoker yet so there was a few periods that I dropped temp as I put more charcoal/wood in.
I ended up wrapping it in foil which I don't normally do but I got nervous b/c the meat was suppose to be for a party. I think I wrapped it way too late. I spend so many hrs from 150-166, that I didn't wrap it until it got to 170. Looking back I think I should have foiled it earlier.
I also rested it for 1hr. I think I messed up here and should have let it rest for 2hrs min but that even crunches my timeline even more.
So I guess my question is how do you guys smoke a brisket with an offset smoker without it taking a million hrs. I'm a little frustrated b/c it didn't turn out how I thought it would. Maybe I just need to get a smaller brisket next time.
I also used smoke wood in combination of charcoal the entire time. I think I should have stopped using smoke wood at some point. I think b/c I drank while smoking, I was buzzed and didn't think about it.
I'm all over the place here I know, but I'm confused how half of the meat can be great and the other not.
oh and also, this is my first time posting here. I should be working right now LOL