Greets, Q-heads,
Fired up the ol' bullet smoker for the first time this season, did a
brisket with mesquite and my wife's famous, secret rub and it came out,
well.......FANTASTIC.
Only problem is, as the brisket cooled it proceeded to get a little tough.
Still way tasty, but not as succulent, tender, MOUTH-WATERING as when it
first came off the rack. Any ideas on how to maintain that first-blush,
fork-tender, oh-so-tasty fresh outta the rig taste? Besides eat it? All at
once?
BTW, the brisket was about 3.5 lbs., and stayed in the smoke for about 4
hrs. @ 250°F. I stayed with it the whole time, checked my chip/smoke/heat
factor every 15 minutes or so. Temp was about 170 internal when I pulled it
offa there. All critiques of my technique (or lack thereof) are cordially
welcomed. I felt like I really got close on this one.


--
"24 hours in a day, 24 beers in a case. Coincidence? I think not."
~ Stephen Wright