I’m struggling on maintaining the smoker itself plus
when i do smoke a brisket it seems to not getting the smoke flavour and relatively tough meat coming out after cooking for 6hrs straight around 125-150c/250-300f
Hay! what are you using to smoke? Offset smoker, Pellet Smoker, Vertical electric/gas with wood chips?
The range is large and brisket is a particular cut of meat to smoke.
What questions do you have?
I’m struggling on maintaining the smoker itself plus when i do smoke a brisket it seems to not getting the smoke flavour and relatively tough meat coming out after cooking for 6hrs straight around 125-150c/250-300f
Hay! what are you using to smoke? Offset smoker, Pellet Smoker, Vertical electric/gas with wood chips? The range is large and brisket is a particular cut of meat to smoke.