Enjoying my new electric smoker. Have been very successful with ribs, salmon, chicken, and pork. Tried a brisket today. It was small-for two of us and it weighted 1 1/2 pounds. Used Jeff's rub and cooked at 225. When it reached 160 on the probe, I put in an aluminum pan, added beef broth and some of Jeffs BBQ sauce. I wrapped the tin in foil and cooked until probe read 193. Total cooking time was 3:15. Kept in foil and wrapped a towel around it for another hour. Flavor was outstanding but the meat was still a little tough. Not as tender as I hoped. Any tips for getting it more tender. Also, I cooked it with the fat side down. Any suggestions would be greatly appreciated. Thanks in advance.
