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Whale Belly
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 Posted: Jan 02 2011 Post subject: Re: Why is my brisket turning out so bad? |
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Brisket has to be at least 200 degrees internal meat temp for a good pull.
| the duke wrote: | | I've done brisket before but I always start it in the oven, in a pan and then take it to the smoker after about 4 hrs while still in the pan, start shredding it and adding barbecue sauce. On Friday I wanted to do one like I've seen it done on TV where they just put it in the smoker and leave it for 10 or 12 hours. I bought a very fatty brisket from smart and final, dry rubbed it, and put it in my barrel smoker for 11 hours, keeping the temp steady between 225-250 the entire time. It came out tough and definitely not like the juicy, delicious looking ones I've seen at barbecue competitions. What am I doing wrong? Thanks for your replies. |
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