Great site! I could spend hours reading it, but I must dive right in with a couple of questions.
I use a standard horizontal smoker.
I have now smoked 4 briskets, all were good, but I don't think I am there yet. They all seemed a bit dry. I start the fire with standard charcoal, then when they turn ash gray, add the wood chunks. I keep the temp around 200 degrees and cook for 1 1/2 hours per pound, just like I have read.
Now the questions. I use the wood chunks and regular oak wood exclusively and find that I have to regulate the temp every 30 minutes or so. I read that alot of folks can put in the wood and leave it alone for a while. If so, how do you do that? I also read that some use lump charcoal. If so, do you add it to the fire while the brisket is on? Won't that ruin the meat?
The last question is how do the experts keep the brisket from getting too dry? Do you wrap it 5 hours or so into the cooking? I have read and heard alot about it. I would appreciate any advice.
Thanks in advance for anyone that is willing to give me some advice.
All the best,