Hows this gonna turn out??

[hatidua]

-after that many hours, at that temperature, it's gonna be dead, guaranteed.

[10mm-man]

Yet to be determined, taters just went in the oven and Brisky is resting comfortably in the cooler.


Edit- finished product. A bit moister than I had hoped for, probably because of fighting temperature early on. Flavor was good and the burnt ends were awesome with a good bark.
Attachment 45247
Attachment 45249

All in all, a good smoke!

Call me a newb if I'm missing something, but; would you not want it moist? I personally hate dry meat.

[BPTactical]

Never wanted it dry but I don't like it when it is wet either.
That first couple of hours is critical, that is when it pulls the smoke in and kinda sets the tone.
It was windy and the wind kept blowing down the chimney, the hottest I could get was 190-200.
Had it been 225 or so it would have pushed a bit more of the moisture out.
Great flavor and THAT smell!
Smelled like Merica!

[Great-Kazoo]

Call me a newb if I'm missing something, but; would you not want it moist? I personally hate dry meat.

You want flavor / taste, not dry, but not eating a sponge either. I've had success with overnight dry rubs, wrap the item in saran / plastic wrap. Rub draws moisture out then back in, hopefully. You want a nice melding of flavor and texture, not a slab of jerky.

Hopefully my cousin will have his Traeger smoker with him next week. Then a new way to cook outdoors ( for me) will take shape. The smoke with coal & wood isn't cutting it. As Bert mentioned, high wind and or temp drop can toss a big wrench in to a small gear.