- Oct 19, 2014
- 13
- 10
So I have been stumped by my last couple of smokes. The lady couple of brisket smokes I have done I have noticed the brisket is not as tender even tho I have been pulling it at much higher temps. Before when I was getting good results I was pulling the brisket at 180-185 degrees, but the last few times I have been pulling it at around 195 degrees. Now a few other things to note when I put the probe in right before I pull it it goes in fairly easily like it should but after I let it rest and I'm slicing it, it feels a little tougher than I would like. Am I reading it too long? The last couple of times that I have noticed these results I have let it rest longer than normal. Like an hour to an hour and a half. Any advice would be appreciated
