Now I don't feel so ashamed.....

[bluewolf]

Remember when I "smoked" a lamb breast a couple three weeks ago and it didn't turn out quite "right" using the "indoor smoker"

Well now I'm thinkin it wern't me...

bF smoked a small brisket last night in it and it "over cooked"/didn't do the tough then soft thing..

SO he was disapointed too..I think he is gonna shave it down and make samiches outa it, cuz I won't eat it if it is overdone/"tough"

gotta feelin that thing is destined for the trash or a new flower container for me....

At least my Lamb was still edible...just not smoked.......

 

[SmokinAl]

With brisket there's a chance it was underdone, what was the IT when he took it off. Should be around 205. Usually the longer you cook them the more tender they get. You may be able to put it in a crock pot or foil pan with some liquid & cook it some more, if it isn't quite done. Glad your back with us!

 

[adiochiro3]

What kind of smoker do you have?  Pics and methods you used outlined for us can help us diagnose the problem(s) and solve them with ya.  That's why we're all hanging out here -- to help and support everyone and improve our craft!  Hang in there -- chances are you just need more info and experience with your rig, so don't make it a flower pot yet!!!!