re: Smoking a Brisket

When your smoking that bad dude your actually braising.

Braising is a little different than other cooking methods and throws some people off sometimes.

The goal is to convert all or alot of the connective tissue that makes a cut of meat like brisket tough (collagen) into gelatin.

To do this you need to things:
1. Moisture
2. Low heat (185 to 250ish)

You cannot OVER cook the meat. It is already over cooked as far as most beef goes its just covered in that delicious gelatin so it seems moist. You can however get it so hot that you lose all your moisture and stop the above conversion leaving the meat dry and tough because there is no gelatin.

So keep it moist and not too hot.