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brisket on a mini.... trying to perfect
3.8 lb cab brisket, cooked @ 225 dome for a 4.5hrs, foiled @ 190 and did FTC in the cooler. Result good not dry but not fork tear tender it has a chew.
What to do ? Take em higher or is it the smaller briskets are tough to perfect? No added wood for smoke, used wgww taste is fine.