How to keep from making Jerky?

[thunder lite]

I'm wondering what the secret is or what the tips are to keep items from drying out and becoming like jerky? I seem to have this issue whenever I try to smoke meat at the 225 to 250 range. The outside of the meat drys out and gets tough before the meat reaches a good internal temp. I realize I can use the crutch, but was wondering if basting or something else is always required.

Thanks,

Ron

 

[confederateknowhow]

What kind of smoker are you using and are you sure that your thermometers are correct. Most therms that come with smokers are fairly cheap and can be off by many degrees. So you could actually be running hotter (or colder) than what you are reading on your thermo. Next question would be is how are you prepping the meat before it goes into the smoke. Sugar based rubs will caramelize and create an outer hard shell over the meat.

If the outside is drying out as you describe it, I would tend to think your smoker is running a little hot.

 

[s2k9k]

Also, what kind of meats are you speaking of?

 

[smokinhusker]

Agree with above - need more information!

 

[thunder lite]

Thanks for the responses.

As for the meats, I've had it occur with ribs, butts, and brisket. With ribs and butts, I've found that actually turning up the temp helps because it allows the fats/liquids to flow and moisten the meat. Prep for ribs and butts is about the same, apply yellow mustard after rinse/dry and then apply a rub (sometimes Famous Dave's Rib Rub). For temp measurement, I've never relied on the built in temp gauge. I have a Maverick digital and, when using a vertical smoker (26" Smoke Hollow Gander Mountain Black Friday special), will also put a thermometer in the exit vent to measure temp about 4" below the exit and 1" above the brisket that's currently in there. Currently, that thermometer is reading 240.

The prep for the brisket consisted on marinading it overnight using one of the marinade recipes that I found on this site. I took it out of the fridge and marinade for about an hour prior to applying a rub from this site and then put it in the smoker. After about 3 hours, the exposed meat on the top and sides of the brisket were starting to look really dry so I mopped it with some of the reserved marinade.

I've attached a couple of pictures. One shows the temp before mopping and the other shows the brisket after mop. In that picture, you can see the base of the thermometer that's in the exhaust.

IMAG0058.jpg

• thunder lite
• Nov 30, 2012

IMAG0060.jpg

• thunder lite
• Nov 30, 2012

Thanks for your suggestions.

Ron

 

[thunder lite]

I turned down the heat and that seemed to do the trick. Gauges reading ~225-230 and no drying. But, it seems to have hit the stall period. Internal temp is at ~165 and has been there for a couple of hours. Decision time, foil and speed up or leave as is and wait. 

Perhaps this should be moved out of general and into beef?

Thanks again, I love brisket, but have been so gun shy over it,

Ron