Just wanted to say hello to everyone and say that I am brand spankin new to this site. I bought myself a Great Outdoors Smokey Mt. Smoker and took care of my first brisket today. I must say it is much easier using this propane smoker than using my old wood only smoker. I was happy but not delighted as I cut into my first brisket. I cooked a 14 lb brisket really slow and with an internal heat of 140 degrees for 4 hours and then wrapped it in foil and cranked the heat up to 182 degrees for another two hours. The water pan was kept full and I used mesquite chips all during the cooking. My only disappointment is that the meat was not as tender as I would liked for it to have been.
Can anyone give me some hints on what I could do better next time, or try to do to get the meat more tender.
Your help will be appreciated.
Thanks,
danny odom
lubbock, tx
Can anyone give me some hints on what I could do better next time, or try to do to get the meat more tender.
Your help will be appreciated.
Thanks,
danny odom
lubbock, tx