Smoked Brisket Temp I Just Smoked A Brisket, 10 Lbs For 10 Hours @ 225 Temp. The Flavor Is Very Good But It Is Very Rubbery, Why?

I just smoked a brisket, 10 lbs for 10 hours @ 225 temp. The flavor is very good but it is very rubbery, why? - smoked brisket temp

I agree with Melanie. The breast should be cooked in time temporary fall apart when cut crosswise to the grain. They have made with the fat side up? Did you know that the early morning hours of marinade? Try a little beef bouiliion liquid, cover tightly and return for a few hours on 275th You may have a box with a lot of cartilage.