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!
Edited by Grimm5577 - 4/30/13 at 3:39pm