First time making brisket on an offset smoker, read a few recipes so I was kinda winging it. Here's how it went :
>coated brisket in mustard and dry rub (salt, pepper, paprika, dark chili powder, garlic powder, onion powder, and brown sugar) for 1&1/2 days in fridge
>bring smoker up to 225F, throw brisket half on
>restock charcoal and spray meat down with apple cider every hour for 5 hours
>wrap meat in tinfoil coated with butter and more rub
>cook at 225 for another 5 hours, flipping and spinning 180 degrees every hour

It came out tasting pretty good but sort of dry. Any tips for keeping it moist, like lower temp, or less cook time?

>>21468576 (OP)
>grey meat
Why anyone would want to wrap their food up in aluminium then stick it in an enclosed box filled with smoke for hours i will never understand. Sounds like cancer delivered on a plate.

>>21468610
anon have you never heard of brisket, like ever? or literally any other form of smoked meat?

That brisket... looks, uh, kinda mid.
Hopefully it's just a bad photo, because it doesn't even look like you could pull a slice apart with one hand.
Here are my tips:
>Use spicy brown mustard, salt, pepper, and nothing else (maybe a little garlic powder if you're feeling spicy)
>Cook with the fat cap on top with offset heat, on bottom with direct heat
>Don't spritz, all it does is ruin the bark. Injections can be good depending on the size and quality of the brisket
>Only flip once (when wrapping the brisket)
>Butcher paper is objectively better for bark unless your brisket is less than 12 lbs
>USE A GODDAMN INTERNAL THERMOMETER
Also some people add some tallow before wrapping and say it makes the brisket more tender, I've never tried it though

>>21468613
I have. I think they served their purposes well when we didnt know any better. We do now. So they should stay in the history books, along with things like smoking in public, hitting your kids, or making fun of fat people.

>>21468576 (OP)
So what was the internal temp when you took it out? 225 is a little low it looks like it wasn't finished yet.

>>21468696
225 is perfectly fine, and probably better than higher temps assuming you're willing to wait out the stall. OP really did take it off the heat too early though. There's a very good reason why stages of brisket smoking are dictated by internal temperature and not cook time

>>21468576 (OP)
>dry
maybe you got one that didn't have much fat on it, or you trimmed too much of the cap off. Or maybe the 1.5 day fridge took out too much of the water.

I smoke mine for a few hours at 275 then crutch it with some beer the rest of the way. You lose the smoke ring but I prefer the way it tastes.

>>21468576 (OP)
I would also like to know >>21468696 what temp you took out out. Did you measure it with a thermometer? Did the collagen and whatnot breakdown

Here are some ribs I did like last week on the grill
The unsauced part is because my girlfriends friend doesnt like sauce or something.

Top rib is japanese soy ginger bbq sauce not too sweet. Bottom is sweet baby rays. Both hit with salt pepper garlic onion dry.
These were foil wrapped and cheated with a apple cider vinegar mixed with a bit of liquid smoke in the foil wrapping. Ran it at about 300(top part of grill cover) for 2.75 hours then unwrapped and finished with high heat and sauced
Turned out really good desu for cheating liquid smoke. Meat was moist but not fall off the bone but they came out clean had a bit of bark from grilling

>>21468795
And here are pork blade steaks I made tonight
Not exactly bbq since no smoke
Grill is a Bull Angus 30 inch built in

First time smoking some meat, tried some chicken quarters, did 1hr at 300F. Just did a sweet BBQ glaze and a generic poultry run with a pinch of orange pepper. Turned out really good but I think I gotta lower the temp and raise the time. Still turned out way better than expected. Very pleased for a first attempt.

>>21468696
internal temp was like 130? at the end of smoking
>>21468786
It was a smaller brisket, and I cut it in half to give half for my dad to try smoking on his traeger. I cut most if not all of the fat cap off because I assumed when they said "trim off the fat" the meant "trim down to the bare meat"
>>21468790
the fat was broken down fairly well but I didnt rest it after pulling it off the grill and putting it in foil, is that a necessary step?

>>21470404
>130
lmaooooooooooooooooo
you're supposed to take it off at like 200-205, otherwise the connective tissue and fat won't render properly

>>21470415
well shit, thankfully I can get a decent sized brisket at costco for under $90, so I can try again in a few months time. and I saved the fat trimmings so hey, if nothing else I can make some beef tallow

>>21470420
good luck next time anon

>>21470404
>>21470420
Bro, you gotta leave some fat on, lol. Aaron Franklin (PBS) gives pretty good info on trimming a brisket
https://www.youtube.com/watch?v=VmTzdMHu5KU
During the cook, you should also have a spritz bottle on hand to spray the top if you see that it's getting a little dry. Wrap it up if it's your choice and to prevent burning/speed up cooking time.

And 130 isn't even remotely close to done :/ The part where collagen starts breaking down happens at like >160, and you got to keep it going until the entire thing has the right tenderness. Go buy a cooking probe that you can stick into the meat.

>>21468654
>smoking in public, hitting your kids, or making fun of fat people.

We were a FAR better society when those were the norm.