stefan wrote:

> I tried to cook my first texas brisket today. I had a 10 pound
> untrimmed brisket with a nice fat cap. I trimmed the cap to about 1
> inch on top and marinaged it over night. After the marinade I dried
> it and dry rubbed it down and let sit for 30 minutes. Got the smoker
> to 220 and placed the brisket fat side up on the smoker. cooked it
> for 6 hours and the internal temp was kept at 160 for the last 2
> hours. mopped it every hour and then let sit for 20 minutes after
> cooking. The taste was great but was a little chewy. What can I do
> to make it more tender?

Cook it longer. The internal needs to get to 195 or higher. Bump the
smoker temp up when it hits the plateau so it doesn't take so long
getting done. You don't need to mop - that adds time to the cook.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>