So I have been smoking Brisket for well... 3 or so years. I have probably smoked a good 30 thus far. About 8 of which this year. I usually use a rub out of the jar, (sugar paprika pepper onion powder etc). This time i tried the 50/50 salt pepper with a little garlic powder. I have used that once before, but i have NEVER had the issue I ran across.
I know that brisket (non fatcap side) Has a thin membrane on it that is usually...never a problem. My brisket turned out fine- not the most tender i have done, but still tender... but it was like that membrane became a tough rind. I could peel it off of a slice. Hard to even bite through. It was a dark red burgendy color. At first i thought at some point the cooker just got too hot and i 'burned' the surface- but if i burned the surface not sure i would be able to peel it off. It was about as thick as like a baloney rind- and I prepped the brisket myself i Know it was not paper or anything.
A few pictures (of the brisket in general) not the issue (not sure if many leftovers are present haha)
thanks for any help,