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Originally Posted by Poppinjay
Give me brisket. NOW.
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Get to the far SW suburbs of Chicago in the next couple hours and I'll hook you up.
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Originally Posted by Aladdin Sane
I've smoked two briskets now and both times they were not as tender as I would have liked. I think the problem is I didn't leave them on the grill long enough. Does a brisket take one hour per pound at 220-250F? Also, is it true that it actually gets "done" much sooner but it takes the additional time to make it tender?
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I would say that an hour per pound at around 250* is close. And it definitely takes the extra time if you want it to be tender. If you take it off too soon it may appear done, but the texture won't be as good. It also makes a slight difference if you carve it correctly, against the grain.