Brisket too tough

Cook for atleast 12 hours. Check the brisket on the flat. The flat takes longer to become tender---that is why you check it not the ticker part fo doneness. The Danny Gaulden article posted by Tom, should be MOST helpful to you.
Hope this helps!
Zeb

WDUNN.

Since a lot of the pros don't have the smaller CS's, which I'm assuming you do. I move this into the open forum where you'll get more responses. Unless you're cooking on a 150 or larger, which the Pro Section has more of.

As for tough, can you tell us what kind of brisket (size, flat, packer?) you're cooking on, and what temp/ time you cooked it for.

That way we can get a little more specific on help.

General rule of thumb, if it's not tender, you din't cook it long enough. Done right, you don't have to foil either, certainly not in a CS.

Smokin'

if you want some great advice go to www.dannybbq.com he is willing to give fantastic advice,click on brisket and enjoy what you read,he's more than willing to help no matter what your cookin on.Happy cookin to ya

we've also posted his information in the Recipe Section. Danny is a CS owner also.


Dannys Brisket

Hi.

For some reason the Danny link doesn't work for me. I get a drop down message that states the server cannot be found. My browser possibly?

Kate

Try this one Kate: http://www.dannysbbq.com/recipes.asp?rid=75

Alrighty Then!

Thanks Wheelz, that works for me!

Kate

The link in BO's post has a typo in it.

I've also post the link to his info that is in our recipe section.

Personally I vote for Brisket 101 on the Guide page (at the top of this page) but hey, I'm biased. (and wait for the new version with updates)

To agree with the above,Smokin's 101 will give you the best info,terminology,directions to get you started IMO.

Along with Danny's post,here is another classic about cooking packers.

Now Darcy is a died in the wool logburner ,who also cooks on a CS160.

He is an old OK boy,that shares a lot of good advice-whether you always like it ,or not.

Darcy's Brisket