Good morning all!
On Sunday I smoked a brisket using my gas grill....it was a small one, about 2 1/2lbs, and I had some issues during the process (ran out of propane - grill got too hot at one point). I did cook it using indirect heat for about 3 hrs, and kept the grill about 250 degrees...although at one point it did get up to 400 degrees (right after changing the propane tank).
As I was cutting the brisket Sunday I noticed it was a bit tougher than it should be. The flavor is great though....nice & smokey...with a good crust.
I'm serving it tonight, and was thinking of reheating it in a covered pan in the oven w/some beef broth. Do you think this will slow cook it longer to achieve the tenderness I desire?
I should have known better not to cook a brisket when I couldn't tend to it better...I got busy in the yard and neglected it too much I think!
Thanks!