Thread: tough brisket
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Unread 05-31-2004, 12:35 PM   #1
Graytwhyte
Knows what a fatty is.
 
Join Date: 05-25-04
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Default tough brisket

Hello, I am new to the site and still consider myself a novice at smoking. I bought a Brinkmann Smoke King Deluxe about a month ago and am enjoying it so far. I did my first cook yesterday, a 5 pound Brisket, and the end result was not so great. I used lump charcoal and hickory wood chunks. I cooked it for about 7 hours with temps pretty consistently around 220. After I brought it in from the smoker I wrapped it in foil with about two cups of mop, and cooked it in the oven for another 3 hours at 200. Well, I unwrapped the foil and the ends were tender, but the inside was still pretty tough. Not sure what I did wrong? Thanks for any input, Timbo.
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