only to the true smokemasters and smokehouse cooks

[smokerwaynr]

[h1]so i would like to tak to other people who are having the same problems that i am having . When i smoke my pork butt and my brisket at 225* for about 13 to 14 hrs every night and im talkin 25lb brisket and10lb pork butt and there's about 4 to 8 briskets and 4 to 8 pork butts i have a great dry and wet rub my problem is the moisture issue i cant always use my wet and they wont let me inject coast issues or what ever now what i was wondering is if i drop the smoker temp about 10 degrease and let it smoke for an hr and half longer , we wrap in plastic but i would like to start using meat papper to wrap with what do u think would be better and also should i use a wet or dry mix on my ribs so they stay soffter longer always looking for new rubs and recikpecs and always willing to share my knowledge have been in the cooking industry for almost 17 yrs worked all aspects and types of cooking . food is the lifeblood of me and my family  if u can answer wounld love to chat[/h1][h1]now when i do this kind of cooking at home i have no problem but was wondering  [/h1]

 

[s2k9k]

 to SMF!!! Glad to have you here!

 

[alblancher]

Do you foil while cooking the butts and brisket?  We normally foil them when they hit maybe 160 internal temperature, add a bit of moisture maybe apple juice and a bit of vinegar then return them to the smoker until they hit the proper internal temperatue.   What internal temperature do you reach before removing the meat from the smoker.

That's the two things that come to mind.  Cooking without foiling and cooking to long and to high an internal temp that will make your food dry