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Baby brisket on my MES 30.

post #1 of 8
Thread Starter 
My wife picked up this small brisket, so I decided to smoke it up today . I left it till IT was 173 and decided to pull it and wrap it. Left it in the cooler 2 hours and thought I'd take a shot and slice it up.




Now here's me dilemma; it tasted great, but it wasn't that fall apart tenderness I'm looking' for. I blew it on IT, right? :-(
post #2 of 8
Quote:
Originally Posted by SmokeItIfUGotIt View Post

My wife picked up this small brisket, so I decided to smoke it up today . I left it till IT was 173 and decided to pull it and wrap it. Left it in the cooler 2 hours and thought I'd take a shot and slice it up.




Now here's me dilemma; it tasted great, but it wasn't that fall apart tenderness I'm looking' for. I blew it on IT, right? :-(

I'm still pretty new to brisket myself.  I thought the first one I did was great.  The second one was actually really dry.  I think you might have pulled it too early.  From what I've been reading here, most people take it out to foil around 160 then bring it up to 190.  Or they just bring it up to 190 without the foil.  I think that's where I messed up on the last one myself.

post #3 of 8
173 is too early....even on the little guys. Go to 190 for the babies. 195 to 200 for a good sized flat or full packer. I find it harder to get tender and moist baby briskets than larger ones. Try a 7 or 8 lb flat next time. If it seems too big for you remember that after trimming and cooking you are going to lose 2 to 3 pounds right there. Pull at 195 or so and double wrap and rest for AT LEAST one hour. Patience is needed to produce great brisket. Once you have it down there ain't much better eating IMHO. Good luck.
post #4 of 8

Well, a briskey that small won't really give you any burnt ends so IMHO the best thing to do is cook to an IT of 175 then wrap in foil with some of Chef JJ's foiling juice and cook to 205. It's a beautiful thing!

 

Good luck,

 

Bill

post #5 of 8

Yep, good advice from these guys...for fall-apart tender, you need to go to the 200* neighborhood on IT.

 

Red

post #6 of 8

Some briskets can mislead you on temperature.  The sure-fire way to judge it is to just feel it for tenderness with a toothpick.

post #7 of 8
Thread Starter 
Thanx all for the help. Next time I'll sit on my hands and wait. Come hell or high water, I WILL learn to be patient. :-)
post #8 of 8

When the IT gets to 185* start probing with the toothpick. When it will push in, in several places without resistance you have hit the perfect time to pull it. Each piece of meat is going to hit that sweet spot at different temps. I've had them hit it as low as 185* and not until 205*.

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