I bought a smoker

[bdutton]

First 5 hours no smoke... temp was too low. I increased to 250 and now its smoking. I may skip the wrap to allow more spoke to penetrate.

[Mexas Joe]

Smoke's not gunna bite too deep. IMO wrapping is the most important thing you can do or you are at major risk of a dried-out brisket.

Wrapping ain't "cheating" if it keeps your high dollar meat moist. I was a traditionalist for years before I saw the light and converted to wrapping. It's never failed me.

[bdutton]

I ended up doing a wrap at 175 as it appeared to stall. It's out and resting now.

[bdutton]

The brisket was tastey but as you called Mex it was slightly dry. Should have wrapped an hour earlier at 165. Wife wanted to try some boneless skinless chicken thighs. I now know how to make smoked chicken jerkey.

[Augie91]

Everything stalls around 160. With a pork butt it's no big deal, tougher meats though need wrapping to get thru that stall. I've resorted to tin foiling my ribs. I'd rather have less smoke than dry meats.

[Mexas Joe]

I'm sure it was all good,

[bdutton]

I'm sure it was all good,

Brisket was good.  Chicken. Well that may get fed to the chickens. 

[Buzzie mcnugget]

I keep a pan of hot water in the smoker.
I feel it helps keep things moisture and stabilizes temperature fluctuations.

[Augie91]

I keep a pan of hot water in the smoker.
I feel it helps keep things moisture and stabilizes temperature fluctuations.

Good to know!!  I'm going to implement next smoke.