Attempted my first brisket this weekend. It had great flavor, but the flat was a little tough. The point was nice and tender. Any recommendations to get them both tender?
Ran my grill at 250 the whole time. Put it on Friday night at 8, wrapped it at 530am Saturday morning at 170. Pulled it at 1230 pm Saturday at 210 and it seemed probe tender in both the point and flat. Put it in the cooler and sliced it at 5pm. I not sure if I trimmed it too much, but any help to get it just a bit more tender.
by bigz200
1 Comment
It looks pretty good