- Joined Apr 3, 2008
I always mess it up. I don't know what I'm doing wrong. It never comes out tender enough for me even when I reach 190degrees internally. Should I not pay so much attention to temperature and just let it cook slowly for X amount of hours in my smoker? I have a Weber smoker. I know beef brisket is considered a more advanced cut of meat to work with but I'm tired of making shoe leather with it. Please help!