Today was my 2nd smoke, and I did a 3.5lb brisket. It came out ok - good enough to eat. But it didn't seam to be as tender as I thought it should be. I had the auber set for 140 for half hour and then 225 for 5.5 hours. Then I let it rest for two hours. Everything looked great outside inside it looked ok. kinda reminded me of almost well done steak sorta. I would like some input as to what might have happened.
I don't recall what the fine meat temp was before I pulled it out. So I am not sure if we over cooked this little brisket or if it should have been cooked longer.
thanks for your suggestions.
I don't recall what the fine meat temp was before I pulled it out. So I am not sure if we over cooked this little brisket or if it should have been cooked longer.
thanks for your suggestions.