Hey all, recently got a ninja wood fire outdoor oven and smoker and gave smoking a try today,
Had a nice 1kg brisket with a simple salt pepper and garlic rub, followed the instructions of straight from the fridge, 120°c for 4 hours then rested for an hour wrapped in foil, and it was delicious but rather tough, any ideas what went wrong?? Like I say flavour was awesome but was very very tough and chewy
Had a nice 1kg brisket with a simple salt pepper and garlic rub, followed the instructions of straight from the fridge, 120°c for 4 hours then rested for an hour wrapped in foil, and it was delicious but rather tough, any ideas what went wrong?? Like I say flavour was awesome but was very very tough and chewy