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Unread 11-28-2012, 09:03 AM   #16
smokainmuskoka
is one Smokin' Farker

 
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The appearance of the brisket looks great and I'm sure the sauce helped a bit with the dryness. Some cuts are just dryer than others.
The smoke ring looks great - what kind of wood are you using?
I'm a bit confused by your comment that you wrapped at 180F, then you say it read 165F after 2 more hours in the cooker. Something's out of whack - the temp should rise.

Last edited by smokainmuskoka; 11-28-2012 at 09:03 AM.. Reason: punc.
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