Beef Brisket

Randoset, it is difficult to know what went wrong if anything. First, was the brisket select, choice or prime. I firmly believe a better cut makes for a more tender end product. Also, you didn't mention what the internal temperature was when you pulled it. There is a big difference between say 165 and 190. I noticed that you cooked yours at 200, so maybe it simply wasn't in long enough. I did a 10.69 pounder for Thanksgiving at 225 and it took just over 16 hours. Finally, just keep trying. It took me quite a while to get to the point where I consistently have success. Rest assured, this forum is one great resource.

Best wishes,

Randoset,
get a themometer with a wire to the probe and you dont have to open the door to check the temp of the meat. and when your close dont take it out let it cook all the way its hard but wait.jeff

yeah... you need to use a probe thermometer and take brisket up to atleast195-200 internal meat temp... however long that takes. You'll need to cook at a temp a little over 200 to get there... try 225 or even 250. go for it again!!