Originally Posted by MACS
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....