Smoked my first brisket ever today along with a couple pork butts. I did this on my home built wood fired smoker with cherry and apple as the woods of choice. 225-250 deg for about 14 hours got everything done. I took the brisket up to 170, foiled and then went to 190. It got to rest about 1.5 hours before we opened it up. My question is when we first sliced it, it was extremely juicy, fall apart tender and absolutely the best brisket I've ever had but after it sat for 15-20 minutes it cooled and started to dry out and get tougher (not really tough but tougher than it was earlier). Is this normal or did I do something wrong? We had the juice in a pan so I put the sliced meat in there and it was still very good but not nearly as good as when it first came out. Right now its sliced and stored in a tuperware container almost submerged in the juices. Hopefully it'll still be good tomorrow as I plan on feeding it and one of the butts to my farm crew at the shop.
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5/3/10 at 11:39pm