- Feb 9, 2009
- 111
- 20
OK, so I have been going at this smoking thing for the past 8 months, and have perfected most everything I have made up until now. I have made about 4 or 5 briskets since I got my smoker, and I feel that they have been coming out a little dry. Any advice that can be given will help in my next brisket smoke.
Here is the steps I have been following:
- Most have been around 5 or 6 lbs. Usually about 2 inches thick.
- I use a rub of kosher salt, pepper, garlic powder, paprika, cayenne
- I rub it about an hour before throwing it in the smoker and let it sit to come up in temp a few degrees
- Smoked fat side up on middle rack
- Mopped every hour after the first 2 with a mixture of beer, veggie oil, garlic, onion
- Bring it up to around 180 before taking it out and letting it sit in cooler for an hour or so
- Smoking with hickory in a GOSM. The water pan is almost always about 3/4 full. Temps between 225 and 250 for duration of smoke.
Thoughts?
Here is the steps I have been following:
- Most have been around 5 or 6 lbs. Usually about 2 inches thick.
- I use a rub of kosher salt, pepper, garlic powder, paprika, cayenne
- I rub it about an hour before throwing it in the smoker and let it sit to come up in temp a few degrees
- Smoked fat side up on middle rack
- Mopped every hour after the first 2 with a mixture of beer, veggie oil, garlic, onion
- Bring it up to around 180 before taking it out and letting it sit in cooler for an hour or so
- Smoking with hickory in a GOSM. The water pan is almost always about 3/4 full. Temps between 225 and 250 for duration of smoke.
Thoughts?