So I've had my new smoker (Smokevault 24) 3-4 months and have gotten a lot better over that time. I'm happy with my ribs, I'm happy with my pork butt, I'm happy with my turkey, and I'm happy with my sausages, I'm happy with my appetizers, and I'm happy with my chicken, I'm happy with my chuck roast, and I'm happy with my pork loin BUTTTTTTTTTT I am NOT happy with my brisket.
I've only done two so far, and they have not turned out to my liking. I thought before I do my third I should check in.
1st Brisket - packer from costco - Oil and S&P - Smoke around 230 +/- 10 till 195 and start poking it - took it off at 203 when it was toothpick soft - let it rest 2 hours in foil in a cooler - pull it out and it had toughened up, the slices dried instantly as they were sliced off of the brisket - there were at least 2 cups of juice in the foil, it was dripping wet, but the meat was dry and tougher than I would want. The pull test went as it should, but the meat was not as I wanted.
I know it takes a LOT of practice to get it right so I tried again.
2nd Brisket - packer from Dillons - Oil and Beef rub - smoke around 250 +/- 10 till 195 and start poking it - took it off at 205 when it was toothpick soft - let it rest 2.5 hours in foil in a cooler - pull it out and AGAIN it had toughened up and the slices dried instantly and they were cut off the brisket - again the foil was full of juices, but the meat was dry and tougher than pre foil. the pull test again went as it should.
What am I doing wrong? If nothing is toooo wrong, what would you suggest for next time?
Thanks so much,