My first post here. I decided to build my own UDS smoker last month and it turned out quite well, but I cannot say the same about the food.
The first smoke I ever did was ribs, which turned out OK, but I simply found them too tough. I attrubuted them to being quite thick to begin with.
Yesterday I decided to try my hand a smoked brisket -- I dry-rubbed and let it marinade for 24 hours and smoked it today.
But the same problem happened with the ribs... half of it was simply too tough and did not cut easily or taste very good.
I keep thinking that maybe I picked too thick of a brisket or that my smoking went wrong somehow.
The brisket was roughly 6lbs, trimmed of fat. I followed "Emeril's Texas-style Brisket" recipe and set my smoker at roughly 200, all valves open for max air-flow. I did notice that when I first put it in, the smoker was at around 220 but it quickly died down to 200. It smoked for 2 hours, fat-side down, at around 200. I then flipped and repeated the smoke for the opposite side for 2 hours. After, I pulled the brisket out and wrapped in foil and let it sit in the smoker for a final 1hour 30 mins to ensure tenderness.
I've tried searching around for what exactly I could of done wrong, but there's quite a few varying opinions on how to 'properly' smoke a brisket and what can go wrong with them.
Any advice would be most appreciated!