Need Help With Brisket

Discussion in 'Beef' started by smokingskier, May 1, 2016.

  1. So Ive been smoking for a few years now using an electric smoker and have had great success with ribs, chicken and peppers.  Every time I have tried brisket I get only marginal results dry and tough seems to be the norm.

    Did one (8 pound half) last night and let it go 8 hours to an internal temp of 190. Pulled it out and although good it isn't great.   A little dry and tough also has a sour smoke flavor (I used hickory).

    Any advice?

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I see this is your first post, so at your leisure would you swing by Roll call & introduce yourself.

    That way we can all give you a proper welcome.

    As for the brisket. 190 is too soon to take it off.

    At 200 - 205 it will be much more tender & juicy.

    A probe or toothpick should go in without any resistance, like room  temp butter, when it's done.


Share This Page