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post #1 of 3
Thread Starter 

I just tried brisket and it was not tender. The rub was fantastic and the meat tasted great but was not tender. I smoked it at220 for 4 1/2 hr and then double wrapped it in tin foil and smoked it 2 more hours. The internal meat temp was 180 when I took it out. Any suggestions of what I did wrong or was it just a tough piece of meat to start with.

post #2 of 3

I'm thinking tough meat, poor marbling. Here is a short article that may help.

post #3 of 3
Didnt look long enough. Cook to probe tender.
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