Ugh, so when I used my smoker two weeks ago (I’m still eating beef and pork from it, it’s sooooo good), one of the things I learned was that putting something like beef in a smoker for several hours tends to dry things out. Even at regular 200 degree heat with apple juice, cooking something that long will tend to dry it out… unless you wrap the sucker in foil! While the beef turned out great, the ends were pretty dry and definitely not the best but the center still turned out okay. I just wish I could’ve read these brisket tips before I started… oh well, just means I have to smoke it again!
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Doesn’t wrapping the meat in foil keep the smoke from doing it’s work?
Oh and another thing, I’m trying to put together a quick reference guide on getting the right wood for smoking. I was wondering if you might not have any input to give me or woods that I’m forgetting. Thanks man! Here’s the link
http://upforreview.com/2007/08/14/smoking-with-the-right-wood-quick-guide/