Need some smoking tips for brisket and other meats

[wing-it]

1. i have a brinkmanship domed smoker. Got it. A fathers' day gift a fears ago so I really don't want to part with it. When smoking a brisket or other large piece of meat (2-3 pounds) it tends to be a bit dry and not as moist as I would prefer. It will smoke for about 4-5 1/2 hours and placed over the water pan. It has a good smoke flavor but not moist. Most recently after 4 hours I wrapped the pork butt in foil and put back on the smoker for 11/2 hours with the same results. The temp I believe is about 250 in the smoker, but not 100% sure. What do y'all think?
   

 

[bugz13]

That's a mighty small piece of brisket. Try a larger one, preferably over 8 pounds (same with a butt), and hold the smoker temp down around 125˚F. I'd start off by reading Jeff's article "All Night Brisket" at: http://www.smoking-meat.com/brisket-smoke.html

Any time that you allow the internal temperature of any meat to hit 212˚F (100˚C) the moisture is driven out. You don't mention the internal temp of your finished product, but I'm guessing that a 2-3 pound roast cooking at 250˚ for 4 hours would hit an internal temp way over 212˚. The general rule of thumb that I've always used for an 8-12 pound brisket with the smoker holding around 225˚ is figuring about 1.5 hours per pound to reach a final internal temp of 185˚... that's 15 hours for a 10 pound brisket. Hope this helps... and have a great next smoke!

 

[wing-it]

very​

Very helpful bugz. Since my smoker has an electric element that has no controls and thoughts on how to keep the temp lower? Thanks

 

[bruno994]

Possibly a ceramic dish with sand in it, migt help lower or steady out the temps.  Not real sure, don't do the electric thing.  And as far as cooking too hot and driving the moisture out of a big cut of meat, don't knock it till you try it.  Hot and fast is my new way of cookiong briskys, love it.

 

[wing-it]

So tell me your brisket fast cooking method. I always grill at a high temp, but not smoking.