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Indirect BBQing meats drying out

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Posted by Ben W. on August 21, 2009 at 13:36:32:

So I'm new to slow cooking meats outdoors and I've been having the same problem over and over again. I have a 5 burner gas grill, I'll put it on just one burner on the lowest heat to maintain about a 220 cook temperature and then cook using indirect heat. I can cook chicken and pork shoulder fine, but my brisket and ribs always come out rubbery and tough. This occurs whether it's on the grill for 4 hours, or 8 hours. It looks like the meat is drying out before it has a chance to cook. I use mesquite wood chips, and I let a pan of beer evap over the direct heat to provide extra moisture and use the concetrated beer to baste. Can anyone help give me an idea of where I'm going wrong?

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