Posted by Rob on October 19, 1996 at 08:45:19:
Yesterday I put an 8 pound brisket on my New Braunfels Hondo. I cooked that bitch
for 13 hours at between 200 to 210 degrees. When I finally took it off at midnight, it was
still tough. I put it in the oven at 215 degrees for another
8 hours an
d it was better. What should I have done to make sure it was that tender off the pit?
Should I have cooked it longer? Hotter? Please help, you guys (and gals).
Thanks in advance...