This is my first time to post on here, I need some help. I have tried to smoke a brisket four or five times and I am not having much success. The first problem is the fire itself. I cannot get the temp to stabilize from the minute I start the fire. Needless to say the brisket ends up very dry. I am going to give it another go tomorrow.
I have a 6.5 pound brisket, I also have a weber digital meat thermometer.
From what I have been reading, with the smaller brisket it seems I am better off cooking at a dome temperature of 275-300 using a cooking time of about 1 to 1.5 hours per pound, roughly. Once the internal temp of the meat hits 190, remove, wrap in foil and place in a cooler for a few hours(what determines this amount of time)?
Your advice on how to stabilize the fire temperature and anything else is greatly appreciated.