Thread: Briskets...
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Old 08-21-2010, 06:57 AM   #6
Got rid of the matchlight.
Join Date: 10-12-09
Location: N Little Rock, AR

Originally Posted by MACS View Post

Pork butts I got down. I did some ribs that rocked the casbah, too. Smoked Brisket is frustrating me. (I haven't even tried chicken yet)

Any advice, gentlemen?
You sound like me. The exact same thing I ran into. I found out my problem was cooking it at too high of a temp. I used to cook around 225-250 and it would look great, have great flavor but not be tender. I changed my temp back to no more than 205 and smoke. Pulled at 190 and wrapped. It used to take about 14 hours to do a brisket the old way - now it takes at least 20 for about a 10 pounder. Don't let your temp get above 205-210 and slow cook it. That worked for me....
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