911! I spent the entire day smoking a pork shoulder and a brisket on my New Braunfels Smoker and they were both terrible. I'm terribly confused and I need help.
I have owned the smoker for 2 years, and I've made some amazingly good ribs and pork shoulders. Yesterday was my first bad pork shoulder. I don't know what happened. I've never smoked a brisket before and my first attempt turned out like shoe leather.
Here's what I did:
Both the Shoulder and the Brisket were rubbed with Stubbs BBQ Rub the night before. I started the smoking at 9 am, with hardwood charcoal and soaked hickory chips. Occasionally I would throw a few dry Mesquite Chunks in, but mostly used the soaked hickory chips. I put the Shoulder in the middle of the food chamber and the brisket on the far right side, near the chimney. I mopped every hour with a cider vinegar based mop. I kept the smoke going until about 5 pm, when I then wrapped both in foil and placed on the webber kettle (indirect heat). I left them on the webber for 2 1/2 hours and then checked with a meat thermometer. Both meats were "done" (190 degrees). I brought them in and opened them up, but both were tough. The shoulder's I've done before just fell apart,..but I couldn't "pull" the meat off the bone on this one. The Brisket was like shoe leather. I re-wrapped the meat in foil and returned it to the webber. I checked the Shoulder again after another hour, and it was still tough. I left the brisket for an additional hour (4 hours total on the webber), and it was still too tough to serve.
I'm lost. That's nearly 12 hours off cooking time and my BBQ was a disaster. Please Help.