Beak
Well-known member
- Messages
- 108
- Grill(s) owned
- Stampede
This is my second attempt at a brisket , first was a regular brisket flat , both times it came out chewy , tried malcom reeds recipe for the corn beef brisket , 590 set at 250 till brisket reached 160 degrees then wrapped it and pulled it when it reached 205 degrees , stil was chewy , do u all just keep cooking briskets till they are probe tender or is there a trick to these briskets .....everything else has come out great ...... thanks for the help