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Tried my Brinkmann electric smoker for the first time yesterday. The chicken turned out great, but the brisket was a little tough. It smoked for about 3 hours til 160F. Was it just the cut of meat or should I have smoked it a little less time or a little longer? Here's a picture for reference: 
hypersober fucked around with this message at 20:18 on May 14, 2012 |
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May 14, 2012 20:08
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| # ¿ May 5, 2024 05:40 |
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