I am a smoking noob but have been reading and trying the past 9 weeks on my #2. I am running into the same two issues with both my pork butt and brisket.
1. Smoke ring: I know this is mainly show but would love to have one
2. Tenderness without drying out (mine have been either one or the other, not both)
My smoking practice for both has been to place meat in cold and cold smoker to cook at 225*, wait for internal temp to hit 190, remove, place in foil and rest 1 to 3 hours. I've used a variety of dry rubs, all put on with a yellow mustard base 12 hours in advance. I have been smoking with apple chunks (three pieces at start and after two hours replace with two more). I baste with Apple juice every two hours. As a note, I am only cook one of the meats at a time. Not putting brisket and pork in at the same time.
Thanks ahead of time for any help and/or advice.
1. Smoke ring: I know this is mainly show but would love to have one
2. Tenderness without drying out (mine have been either one or the other, not both)
My smoking practice for both has been to place meat in cold and cold smoker to cook at 225*, wait for internal temp to hit 190, remove, place in foil and rest 1 to 3 hours. I've used a variety of dry rubs, all put on with a yellow mustard base 12 hours in advance. I have been smoking with apple chunks (three pieces at start and after two hours replace with two more). I baste with Apple juice every two hours. As a note, I am only cook one of the meats at a time. Not putting brisket and pork in at the same time.
Thanks ahead of time for any help and/or advice.