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BBQ, Smoking, & Grilling 52

BBQ Brisket still on the tough side

CaptainJim | Oct 3, 2008 05:45 PM

I smoked a brisket in my upright gas smoker today. It was my first, and it came out just OK, but it was still a little tough for my tastes. I have had unbelievably tender brisket when i've eaten out, (believe it or not one of the best i've ever had was at famous dave's, a chain near me), and this just didn't come out as tender as I would have liked.

The biggest brisket I could find was a 4lb'er from Sams. I rubbed the brisket with my usual .rub (it's a kosher salt & paprika base). The meat was put into the smoker at temp, and the meat was rested at room temp for an hour. I smoked it with 2 rounds of soaked apple chips (i got a beautiful smoke ring,hell the pros would have been proud), and I mopped / basted the brisket with a vinegar&water based mop. The water pan was always 2/3 full (i used cheap american beers in the waterpan) as well,

My temp was 225-230deg for 6.5 hrs, and I let the meat rest 15 mins before slicing. The flavor with the apple was quite mild (i find mesquite a bit harsh), but it was just a little on he tough side. The meat was 200deg when i removed it from the smoker

I did two racks of ribs on the upper racks,and I smoked the brisket fat side up. The ribs on the top rack were restaurant quality results, but the brisket, not so much. Should I have left it longer, mopped it more, or gotten a bigger brisket?

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