I dont know what went wrong with my brisket, i rubbed it with mustard then applied rub hoping to get a crust but crust was soggy, i cooked nine ours at 225-250, no flare ups, smoked for three of those nine hours and no smoke ring, i dont get it i added plenty of wood chips, more so then usual, i think it could be one of two things, either because i put it fat side down, or because i used kingsford wood chips.Also when i checked the temp about 7 hours in it was 175, two hours later 160, this always happens when i smoke briskets,tri tips, and shoulders, luckily i am getting used to it now and pulled it when it was nice and succulent,(the only thing i liked)also no smoke flavor!!!
i know it is not my thermometer as i have used different ones almost regularly.
i know it is not my thermometer as i have used different ones almost regularly.