Brisket question

[TxKronik]

I have cooked my briskest to a temp on 190,180,195 in my smoker at a temp of 225 basting every half hour but it comes out dry any suggestions I have a nb smoke house smoker and tomorrow I will be smoking a 8 lb brisket that is a packer cut long way to
Make 2 long skinny 4lb briskest and only going to cook 1 4lb and cook other later

[TxKronik]

Btw my last attempt was my best and I didn't check internal temp just cooked it for 1 hr per lb but still not real moist

[Jaybo31]

225 for 50 minutes per pound. No need to baste. Let rest in an ice chest for about half hour wrapped in a towel before slicing.

[MojoTexas]

You can also try putting a little tray of juice in your smoker, enough to give it a little steam. I don't normally do this but some people swear by it.

[TC]

wrap it in foil after about 4 hours of smoking...

[pappabear]

wrap it in foil after about 4 hours of smoking...

This is what I do, works good.

[Brazos Hunter]

wrap it in foil after about 4 hours of smoking...

X2

[axisguy]

wrap it in foil after about 4 hours of smoking...

X3

[Johnny Dangerr]

Emeril cooks his to 145. Last one I did to 165. Next one will be 155. I like a juicy piece of meat..............

[Texasm1976]

I don't wrap in foil unless I am in a hurry.you are not cooking a roast and it gives it a washed out taste. I inject mine and and put apples and and onions around it. Sometimes a juice tray. I will mop it about every 45 minutes to a hour. I cook it till about internal temp of 200 and wrap it in a towel and put it in a ice chest.

[TxKronik]

I was thinking this time I would try 165 internal temp

[HEADHUNTER71]

hate to highjack but i have a Q? so when you put a rub on it, do you just throw it in the smoker? and when do you flip it? and is it ok to throw a butt load of onions and some other things on it?

[Brazos Hunter]

hate to highjack but i have a Q? so when you put a rub on it, do you just throw it in the smoker? and when do you flip it? and is it ok to throw a butt load of onions and some other things on it?

I put the rub on mine 36 hours before it goes on the smoker. I rub it down then wrap it in plastic wrap.

[Chad]

As others have said, wrap it in foil (I do it at 5-6 hours, personally) and cook the remainder. Take it off and put it in an ice chest for awhile prior to slicing. I also put an aluminum pan with water, and a sliced onion in the pit with it. And, I prefer to cook it fat side up. There are some that disagree with that principle, but it's always worked great for me.

Headhunter-I prefer to put the rub on 12-24 hours prior, set it in the fridge and put it on the pit in the morning. I don't flip it. As said above, I put it on fat side up and leave it.

[BrianL]

My next attempt will be 8 hours at 225, regardless of size. I cooked a smaller(6#) one last time at 225 to an internal of 185 which took 5 hours. Dry. Firstone was moist, but TOO smoked. I think the larger brisket and longer cook times may be the trick. I'll keep trying, but dang it is expensive to learn to cook brisket.