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Ok,
I've a brisket on the smoker for the tailgate tommorow. I have seen somewhere on the planet that you need to smoke one for about 10 hours. I'm at 5 hours now and the meat is at 160. Do you think I have the smoker too hot or do I just keep smoking it longer regardless of internal temp.
I have smoked several before but usually pull it at 5-6 hours and while quite tasty it is usually somewhat tough and chewy.
I have had brisket when i come back to visit family and it normally just falls apart in your mouth.
Ideas, oh masters of the smoker?
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