I recently gave a 5+lb beef brisket a try in my Masterbuilt Pro Digital Electric Smoker. I used the built-in meat probe to keep track of the internal temperature. I started the smoking at 200 degrees F at around 7am and noticed just before 10am that the temperature was already at 170 and climbing quickly.
Being a newbie to smoking and to the smoker I pulled it, wrapped it in foil with the juices and let it sit for a few hours before serving.
The flavor was excellent, however the meat was very tough. The reason I pulled it was that I was fearful of overcooking.
At any rate I am reaching out to this forum to get some help on what I could have done better and any advice, comments or thoughts on what I should/could have done.
Used dry hickory wood chips at start
Added moist beer soaked hickory and apple wood chips a little over an hour into smoking.
Should I have kept in in as I orginally planned (smoke for 1 hour 1/5 minutes per pound ~ 6 hours) and not stress about meat probe temperature? Would that have helped the tenderness?
What about the wood chips...any recommendations on using and replacing those especially in regards to the model smoker I am using.
Thank you in advance for any advice.