Another Newbie

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Original poster
Jun 15, 2007
I'm in Southeast Kansas and I'm new to smoking meat.
I have a propane smoker, a GOSM smoker.
I have smoked a ham,pork roast,beef roast,port chops and a brisket.
Everything has tasted great but it isn't as tender as i expected.
I started smoking the brisket at 7:00am and basted every 2hrs w/ the
butter mix. It was in the smoker for ten hours at around 200 degrees.
Also turn it over every 2 hours. It reached an internal temp of 180 degrees.
It dropped to 168 degrees after one of the times I turned it over and
it never increased. It tasted great and no one used any sauce on it.
Any advice to make it better.

Brent welcome to SMF. Hang in there and the folks will help you turn out some great "Q". I have a few questions.
1. How big was your brisket and was it a packers or trimmed. Approx. cook time- 1 1/2 hrs/lb.
2. When you flipped it did you change the position of your thermometer.
3. Did you wrap it.
IT was a little over 5lbs.
It was trimmed.
It was not wrapped.
Welcome to SMF Brent!!! Good Looking brisket!!

I like to take my brisket off slice it then put it in chicken broth cover it and put it back on the smoke for 1-2 hrs makes it juicy and tender.

Keep the pics coming!!!
Welcome to SMF, Brent, good lookin smoke ring, gotta get your internel temp up to 190 or so before you foil , looks great
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