Brisket

ladylouisaMember

OK.... I cooked a 10# brisket .. packer cut...225 on SM150 middle rack.. until it reached 190 internal temp at 10 hours. Brisket was tough ... seems it needed to cook longer... how do you know? Can I put it back in the cooker after it has cooled and cook it longer? Until it is tender?

12/18/086:45 AM

Original Post

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