Discussion in 'Beef' started by jaguarjohn, Dec 21, 2014.

  1. I just tried brisket and it was not tender. The rub was fantastic and the meat tasted great but was not tender. I smoked it at220 for 4 1/2 hr and then double wrapped it in tin foil and smoked it 2 more hours. The internal meat temp was 180 when I took it out. Any suggestions of what I did wrong or was it just a tough piece of meat to start with.
  2. old sarge

    old sarge Master of the Pit ★ Lifetime Premier ★

  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Didnt look long enough. Cook to probe tender.

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