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Need Help With Brisket

post #1 of 2
Thread Starter 

So Ive been smoking for a few years now using an electric smoker and have had great success with ribs, chicken and peppers.  Every time I have tried brisket I get only marginal results dry and tough seems to be the norm.


Did one (8 pound half) last night and let it go 8 hours to an internal temp of 190. Pulled it out and although good it isn't great.   A little dry and tough also has a sour smoke flavor (I used hickory).


Any advice?



post #2 of 2

I see this is your first post, so at your leisure would you swing by Roll call & introduce yourself.


That way we can all give you a proper welcome.


As for the brisket. 190 is too soon to take it off.


At 200 - 205 it will be much more tender & juicy.


A probe or toothpick should go in without any resistance, like room  temp butter, when it's done.



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