Recipe(tried): Brinkmann Brisket Smoking Tips for Baltimore

Hi Baltimore:-)

DH says that answering your question is a bit tricky. First, a 3 lb. brisket is small but in this part of the country it's hard to find one that is much larger. I felt lucky to find one a bit over 4 lbs. Keep the fat layer on your brisket - don't trim it off since it provides moistness and flavor. (You can trim it off before serving.)

If you used hard wood charcoal, rather than briquettes, the amount you used at the beginning is probably too much. Hardwood charcoal burns much hotter and faster than briquettes.

Cooking/smoking on the top grate is best since it's further away from the heat source. The temperature of your smoker should not be above 225 degrees F. You may need to add charcoal, a bit at a time, as you cook the meat.

Also, did you remember to put and keep water in the water pan? You made no mention of the water pan.

And, finally wait to put your brisket on until the charcoal has turned white.

Also, did you use wood chips or wood chunks to flavor the brisket? DH thinks that using chips is better since they add less heat, even though you will have to add them more often. He thinks that your heat was way too hot since your brisket was at 180 degrees F after 2 hours.

Don't trust the thermometer on your smoker! Hold your hand over the brisket. You should be able to tell the approximate temperature of you fire. At 200 or 225 you should be able to hold your hand over it without it feeling very hot. At 350 or 400 degrees, or higher, you will not be able to hold your hand over it for any length of time. From time to time, DH has tried to smoke a brisket on our Weber charcoal grill over indirect heat. It almost always cooks the brisket way too fast and the result is a dry, not very tender brisket. DH and I really think that your problem was that your fire was way too hot.

Anyway, if you have any other questions, we'll try our best to give you some answers and/or suggestions. I'm sure that your second attempt will be better. I think smoking meat takes some practice and experimenting, and smokers are all different so you kind of have to see what works for you. Good luck, Baltimore!!!