Maybe it's just me and briskets...we just can't seem to get along. Butts, ribs, steak, burgers, everything else comes our perfect...but not brisket.
Cooked at small 4 lb brisket flat from my local butcher today...certified angus and he's never let me down. Trimmed fat, put rub on, in refrigerator overnight wrapped in plastic wrap.
slow, indirect with a drip pan on inverted place setter. Ran at 225 grate for
a couple of hours then bumped it to 250 grate...7 hours total and the meat temp hit
195...not a long plateau, maybe a couple of hours...wrapped in foil and put it in the cooler...hit almost 205 in the cooler.
Nice smoke ring, beautiful bark, really nice taste...but can't get it tender. I've done several and read every post on the board...what do you think.
What do you think?