I think I am getting a handle on controlling the temperature in my New
Braunfels Jr.
I am mildly successful at bbq-ing brisket. The problem is that I can never
achieve that nice crust the I have seen.
I keep my temperature around 225-250F for 10-12 hours for 10# brisket.
I have marinated the meat over-nite using beer and Italian dressing.
Should I have sprayed the meat with water very hour or so?
I am using briquettes and wood (pecan) chunks for smoke. Once I become more
experience, I'll graduate to using charcoal instead of briquettes.
It's moderately soft but not falling apart and I feel that it could be
juicier.
Any additional advice would be most helpful

All of you have given me some valuable advise in the past and I do
appreciate all the help which I desperately need.


Ken