A fine day to smoke a brisket

[kiyotei]

I'm just surprised it was not tender enough.  I'm really surprised at the internal temp.  After that much time at 300 degrees and it only read 160.  I saw a new trick on America's Test Kitchen.  They poked the meat (fat side) with a fork repeatedly.  This allows the fat to melt into the meat adding flavor and moisture while it cooks.  I'm gonna try this next time.

[Wildcat]

I'm just surprised it was not tender enough.  I'm really surprised at the internal temp.  After that much time at 300 degrees and it only read 160.  I saw a new trick on America's Test Kitchen.  They poked the meat (fat side) with a fork repeatedly.  This allows the fat to melt into the meat adding flavor and moisture while it cooks.  I'm gonna try this next time.

It was tender enough, just not as tender as the slower method.  It normally takes me 15 to 18 hours to do brisket.  That fork method works best if done after rub is applied.  It helps the rub to penetrate (not sure if penetration is while poking, while smoking, or both).  I use a fork with beef steaks after applying rub and prior to grilling all the time.