- Joined Dec 27, 2010
I smoked my 1st Brisket today. Always my favorite item when I chow BBQ down south. I rubbed the afternoon before, smoked (propane) at 225 until 165, panned and covered until 200, let rest in covered pan for 2.5 hrs. Looks nice, smells nice, tastes nice but it just wasn't as tender as I had expected or hoped. But the weird part is that it was juicy - just not tender. Should I have let it cook to 205 or 210? Or is there any thing else that I should try the next time.