Hi all, looking for some help
My friend and I built a smoker from an oil drum. We have it sitting horizontal. Inside we pop the coal and wood to the right, and to the left we keep the meat. We have a chimney and a little hole about an inch wide to let smoke out. We fired up the smoker and got it to about 250F and then popped our brisket on the grill. This was at 5:30am. The temp kept going to 190-200F and I kept topping up the coal to keep the heat up. Being a custom built job there were a few places the smoke was escaping and I presume this caused temp drop, also, we think we need to add a new air vent as the coal musn't be getting the oxygen it needs to continue to burn.
Long story short, after doing this for 12 hours, the brisket never reached over 130F inside. And when left for rest for 30-40 mins, I was devastated to find it was touch and not breaking apart. I don't really know where I went wrong with the cook, so all comments are appreciated. I am a new smoker, so mistakes are going to be made.
Thanks in advance,