Well this was my 3rd Brisket that I have done and I still can't get it to be as tender as I like so I'm looking for some help. Here's the process.
Applied my dry rub and some worcestershire sauce 24hr in advance.
Started the smoker, got temp to 230* and put the meat in. It was 14lbs of meat total.
Meat smoked for just about 16 hours. Smoker temp went down to about 200* twice over that time due to me not watching the fire closely. It peaked at 250* when adding more fuel to the fire.
I pulled the brisket's at around 165* an placed it in a pan with some apple juice and covered it with foil, let it continue to cook.
I checked it every hour or so with a tooth pick until it slide in there nice and smooth as if like butter.
I then pulled the meat wrapped it in a towel and put it on my un-lit gas grill (I didn't have a cooler big enough for the pan) I let the meat sit for about 3 hours before slicing. When I went to slice the meat seemed tough. Not horrible but certainly not pull apart tender.
I'm thinking maybe i need to inject the meat with some broth or something? Or maybe it cooled down too quickly? any help would be great!
Thanks
Chris
Applied my dry rub and some worcestershire sauce 24hr in advance.
Started the smoker, got temp to 230* and put the meat in. It was 14lbs of meat total.
Meat smoked for just about 16 hours. Smoker temp went down to about 200* twice over that time due to me not watching the fire closely. It peaked at 250* when adding more fuel to the fire.
I pulled the brisket's at around 165* an placed it in a pan with some apple juice and covered it with foil, let it continue to cook.
I checked it every hour or so with a tooth pick until it slide in there nice and smooth as if like butter.
I then pulled the meat wrapped it in a towel and put it on my un-lit gas grill (I didn't have a cooler big enough for the pan) I let the meat sit for about 3 hours before slicing. When I went to slice the meat seemed tough. Not horrible but certainly not pull apart tender.
I'm thinking maybe i need to inject the meat with some broth or something? Or maybe it cooled down too quickly? any help would be great!
Thanks
Chris
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