I am new to this whole thing and I started with a Masterbuilt portable propane smoker a few weeks ago. I am a single dude so I am not cooking for many people. I've done pork pretty well for my tastes on the thing, but beef is another story. I have done a couple of tri tips, a rack of beef ribs, and today I did my first brisket. It was a 7lb "market trimmed brisket". Had the trimmed fat cap on it. It went pretty much as planned, but I had the same results that I had with tri tip. It seems like an uneven cook. The bottom portion of the meat is dry and the top is moist. I know I might be able to just flip whatever I am cooking throughout the process, but the overall size of the thing is pretty small.
I was thinking about trying a Camp Chef 18". I am hoping it would give me more space, but not be too much for what I cook. The 7lb brisket today was almost butted up against the vents at the top of my current smoker and that end turned out really dry even though I rotated the rack during cooking. Anyone in a similar situation that can provide some insight?
I was thinking about trying a Camp Chef 18". I am hoping it would give me more space, but not be too much for what I cook. The 7lb brisket today was almost butted up against the vents at the top of my current smoker and that end turned out really dry even though I rotated the rack during cooking. Anyone in a similar situation that can provide some insight?
