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I tend to cook a lot of beef when I BBQ and my favorites are chuck roast and brisket flats. The chuck roasts do great at a 6 hour cook...very moist and tender...really, really good at about 165-170 deg. F. The briskets, on the other hand tend to do better at 8 hours but do tend to get a tad dry and crumbly...so what did I do? I tried to cook a 5 lb. brisket flat for 6 hours and was very disappointed. It was like shoe leather. I took 1 slice in my plate for dinner and couldn't even finish it, it was just that bad. Now I'm not sure what to do about the briskets. Try 7 hours maybe? Or back to 8 hours at a lower temp? I usually cook them around 250-260 Deg. F. Any suggestions would be very helpful. By the way...the tough brisket is going to get ground down into a shepherd's pie...don't want to waste it.
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