I put a 7.4lb brisket in at 225. I put some cookshack rib rub on the outside. I cook it 14 hours when the internal temp reached 199. I never opened the door in the 14hours. It was overdone the outside tough. What did I do wrong?
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First try the FIND at page top.
If it was a flat,input brisket flats,all forums,and this should give you most of what you are looking for.
Any specifics,give us a shout,and we'll try to help.
If it was a flat,input brisket flats,all forums,and this should give you most of what you are looking for.
Any specifics,give us a shout,and we'll try to help.
Test your probe. 199 should have been fine.
The outside WILL be tough, it will take the rub and create a crust we call Bark!
The outside WILL be tough, it will take the rub and create a crust we call Bark!