I smoked a 7 lb brisket (with a Dr Pepper marinade/glaze) last weekend for my little brother's graduation party, and the thicker part of the flat came out tough. I set my GOSM to around 225, and smoked it until the internal temp hit 195, which took around 16 hours.
The burnt ends where a little overdone, but the part between the tip and thick flat was perfect.
So, what did I do wrong?
Anyway, pictures here: http://www.flickr.com/photos/8217208...7623305661649/
The burnt ends where a little overdone, but the part between the tip and thick flat was perfect.
So, what did I do wrong?
Anyway, pictures here: http://www.flickr.com/photos/8217208...7623305661649/