norman beal
New member
Read about everything on cooking brisket but am at a loss to figure out why I can't get one tender.
Using WSM, tried all smoker temps from steady 212 to over 250. Tried rubs, marinades. Cooked from 175 to 200 internal ending temp. Meat temp gradually increases to 160-175, then stays steady for a long time, then rises to whatever temp I decide to finish at.
Smoker is started, brought to about 200, then water and meat added, covered, brought to desired cooking temp and usually just let sit till done. I've tried cooking to over 200 meat temp, but dry and still tough!
I've tried flats and whole briskets. Nothing comes out tender. Only reason I continue is the flavor is excellent, but now I'm getting older and my teeth aren't what they used to be!
Ideas??
Using WSM, tried all smoker temps from steady 212 to over 250. Tried rubs, marinades. Cooked from 175 to 200 internal ending temp. Meat temp gradually increases to 160-175, then stays steady for a long time, then rises to whatever temp I decide to finish at.
Smoker is started, brought to about 200, then water and meat added, covered, brought to desired cooking temp and usually just let sit till done. I've tried cooking to over 200 meat temp, but dry and still tough!
I've tried flats and whole briskets. Nothing comes out tender. Only reason I continue is the flavor is excellent, but now I'm getting older and my teeth aren't what they used to be!
Ideas??