I am new to smoking but have been cooking for years at home. Like to try new recipes and techniques. Purchased a Brinkman smoker with the firebox on the side, last year. Have been experimenting with it and am enjoying it very much. My other hobby is Amateur Radio and I have a Extra class license. I am currently smoking a 4 1/2 lb. brisket in which I had applied a dry rub yesterday, wrapped in Saran Wrap in the reefer overnite and took it out this A.M. for about an hour before placing it in the smoker. I am using charcoal and pecan chunks. According to one suggestion, I have been maintaining a temp of 240 according to the thermometer on the Brinkman for about 7 hours. The internal temp of the meat by two different thermometers only reads 163 degrees. It was also suggested that a time of approximately 2 hours per pound should be enough to get the internal temp to 180. Still seems to be stuck at 163. Are my cooking times off? Ambient temp is 80 degrees and have been basting with a warm mop. I put my hand over the coals in the firebox and could only keep my hand in for a count of 2. Plenty hot. Any suggestions?
Tnx in advance. This forum is awesome.
Bob
T
Tnx in advance. This forum is awesome.
Bob
T
