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Water Smoker Smoking Brisket

by Gene
(Whites Creek, TN.)

When smoking a Brisket in a water smoker, should I cover the meat in Kosher salt to keep it from burning/drying out over the 10 hr. smoking time? or just smoke it for 5-6 hrs. then wrap in aluminum to finish? thanks!!

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Water Smoker Smoking Brisket

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starstarstarstarstar 		Prevent Brisket From Drying Out
by: SmokerBill

To prevent the brisket from drying out, especially a trimmed brisket that has no layer of fat on it, baste it regularly after the first few hours of smoking. Hit it every 45 minutes or so with a mixure of half veggie oil, and half beer, or wine, or beef broth...

Add a few seasonings to the basting liquid for more flavor if you want. A little vinegar in the baste is good for flavor, too.

After smoking for 10 hours, the brisket will have a dry crusty layer on the outside, but most people find that desirable. But if you don't want it, go ahead and wrap the brisket in foil after 5 hours or so. That will hold in the moisture, soften the bark, and speed up cooking time.

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