Hi first post and looking for a little advice. I've cooked about 5 small briskets (I'm in the uk and they are pretty small and usually just have the flat on them which is the less fatty portion if I'm correct?) and they have all come out as tough as old boots. I'm trying to work out what I'm doing wrong, I 'cook' them in a uds smoker at 250f and wrap them at 170f then bring them up to an internal temp of 203f. The smoker has a very poor/thin heat shield with a load of 1 inch holes drilled in it which I'm not sure the heat shield is even working as it should.
WHERE AM I GOING WRONG?!
WHERE AM I GOING WRONG?!