Did my first RT590 cook today and it turned out...interesting. I did a 4 lb brisket point. It turned out very tasty, but really tough. There are two issues that may have affected it. 1. I had planned on doing it Saturday, so I put the rub on Saturday morning and put it back in the fridge. Things went crosswise and I wasn't able to do it Saturday and left it in the fridge till this morning. 2. I have been following several web videos that state that hot and fast is the way to go. So, I cooked at 375 about 2 hours until the bark had set. Wrapped it in tin foil and cooked another +/- 2 hours until it reached 205. I then cubed it and cooked in sauce another 1.5 hours at 320. Seemed to be very probe tender and I thought that all was well. Place the pan, covered, in the oven (off) for about 2 hours. It was still warm and the rub sauce combination as well as the smoke were great. However, the meat was way too chewy.. Should have been falling apart, but definitely was not.
Any one mistake kill me or was it the combination?
Thanks.
map
Any one mistake kill me or was it the combination?
Thanks.
map