I have now smoked 2 briskets. The first one I did I did not cook long enough, and although it had good flavor it was tough. Ok this is an easy fix. So this past weekend I did my second brisket. It was almost 8 pounds, cooked for 13 hours at 225-250 on my propane smoker. I used a home made rub and kept good smoke for first 8 hours. When it got to 165 deg I wraped it in foil and put it in the oven at 250 until it reached 200 deg. Let it stand for 1 hour before slicing. This time it was very tender but had no flavor at all. I could not taste the rub or smoke flavor, it tasted like you had baked an unseasoned stake in the oven. What did I do wrong? Thanks for any help.
post #1 of 15
8/21/08 at 12:19pm