There comes a time in every pitmaster's life when he must admit his failures. Today I committed an irredeemable error. A cardinal sin. A BBQ faux pas: I smoked a DRY brisket.

Learn what I did wrong so you don't repeat my mistakes!

Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: [ Ссылка ]

My BBQ Essentials Buying Guide:

ChefsTemp Thermometer: [ Ссылка ]=

Get SMOKE TRAILS BBQ BRISKET RUB here: [ Ссылка ]

Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: [ Ссылка ]
Get the MEATER on Amazon: [ Ссылка ]
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): [ Ссылка ]
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): [ Ссылка ]
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): [ Ссылка ]
Set of Good BBQ Knives: [ Ссылка ]
Bread Knife (Your workhorse for slicing brisket): [ Ссылка ]
Cutting board (get a big one with juice channels, trust me): [ Ссылка ]
Cotton and black nitrile gloves (use them both for heat + liquid protection): [ Ссылка ] [ Ссылка ]
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): [ Ссылка ]
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): [ Ссылка ]
Butcher paper (also for wrapping): [ Ссылка ]
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): [ Ссылка ]
Wood chips (for electric smokers): [ Ссылка ]
Pellets (for pellet grills): [ Ссылка ]

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