THATGUY
Well-known member
So I am new to the forum and I just recently got my first smoker (it was an early father's day gift). This is was my first attempt at brisket with a smoker, as opposed to trying to smoke on my gas grill. It was a 5lb grassfed brisket, I had a rub on it for about 48 hours and I smoked it for 5 hours, it hit 160 then I foiled it and let it sit for 2 more hours, then I pulled it and let it rest in the cooler for several hours. All in all I was pretty happy with it, but it was a little dry. I have an ECB and used a full water pan, I also cooked it fat side down. Am I correct in thinking this might be an inherit risk using grass fed beef due to the lower fat content? Thanks and thanks again for all I have learned already. I am also including a photo of the beef loin I did, it was my first item in my new smoker!
