- Dec 7, 2015
- 16
- 10
Hey All,
Yesterday my roommate smoked up two, 2lb briskets. (he's a beginner) He smoked them following my instructions along with tips from Franklin BBQ, and the briskets came out tough. Smoker temp was 225, pulled the meat at 190 internal temp. I cant figure out why they came out so tough. Thoughts?
Yesterday my roommate smoked up two, 2lb briskets. (he's a beginner) He smoked them following my instructions along with tips from Franklin BBQ, and the briskets came out tough. Smoker temp was 225, pulled the meat at 190 internal temp. I cant figure out why they came out so tough. Thoughts?