jks1911
MemberGot rid of the matchlight.
- Joined
- Jul 18, 2013
- Location
- Shepherd, Texas
I have a question for the brethren. I have a new pit maker vault and I am having trouble getting my brisket tender. I have tried leaving the fat on and cutting it off. Wrapping in foil and no wrap at all. I am cooking at 250 for six hours and it is still tough to chew. I am using the same rub that I have used for years with my old stick burner type pit. Thanks for reading this and helping.