Hi Jeff,
I have had only limited success smoking brisket. The flavor and texture is good but using the rule of thumb of 1 1/2 hours per pound @ 225°-230° the brisket is till tough and a little chewy.
For a 6 pounder I use a modified 3-2-1 method. 4 hours in smoker, 3 hours in foil (in smoker), 2 hours back in smoker.
I know that longer cooking times yield more tender meat. So I had an idea and wonder if anyone out there has tried this or something similar.
Start the night before and smoke the brisket for 8 - 9 hours at 180° - 190° THEN
go thru the full 9 hours at 225°-230° (4 hours in smoker, 3 hours in foil (in smoker), 2 hours back in smoker.)
Do you think that would help tenderize the brisket? Any other ideas or suggestions will be appreciated.
Thanks,
Steve Mishket