For brisket? Not really.

That shouldn't be a problem unless either your smoke level is too strong or you're like using mesquite.

It depends what kind of wood I'm using. I like letting hickory ride on its own merit, but you can't be overbearing with it.

Pecan is a really good general purpose flavor, IMO.

You know you had morning wood too!

Ha...

Enjoy man, Hicory, Apple, and Cherry ought to do you just fine...

I love you all.

I love me too

I think you'll do fine from any choice of the 3 you gave. The only time I've had real issue with smoke quality was when I had no idea what I was doing with Mesquite.

I only use apple wood, apple juice in the water pan with water and apple juice spritzer in a bottle from the Dollar Store. You can add some beer with the apple juice in the spritzer. Just say'n, to each his own, always good to see what others do.

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Is this even possible.

Meat sat out and hour. Been on smoker at 240 degrees for 2 hours. Meat temp reading 150 already?

Try to get the heat down some. 210-220. Low and slow, let the collagen in the meat break down and make it perfect.

Hell, I'd shoot for 200-205 and let it ride...

Kicked it down to 215. Also adjusted my probe.

3.5 hours in and sitting at 163. I think my probe was a bit too high to start. Oops.

Attaboy..

6 hours in. Foiled at 4.5 hours and temp 163.

Temp at 6 hours is 175.

Yeah, at this point you're just looking to melt the toughness, it's slow, but very well worth it.

We told you not to panic when this happens lol

only because i stumbled onto some pork ribs with some meat on them, i am doing four slabs and two pork roasts, cherry and apple wood.

one roast is garlic olive oil lathered with cajun rub.

the other is a spice blend 'bbq spices' i got at the markets a while back.

and the ribs are kc style dry rubbed (probably gonna do the stubbs q since i got some yesterday) :thumb:

LEW - How was your brisket you didn't invite me to eat? Dick :D