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Smaller Brisket

post #1 of 4
Thread Starter 

Smoking a smaller 5.5 lb brisket and just hit 153 internal temp what are your thoughts on whether or not to place this beauty in a pan with beef broth or just let it go and wrap in foil once it reaches 180ish?

post #2 of 4

Still may take you several hours to get done, but good luck.


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As always ...

post #3 of 4

Hi Rub....welcome to SMF....would you mind popping in at Roll Call so we can give you a proper SMF welcome?


Happy Memorial Day!  smilie_flagge13.gif



post #4 of 4

I would wrap it when it hits about 150 - 155.  Wrapping will cause a little loss of flavor, so sprinkle a little rub on it when you wrap it.  You can put in a little broth (maybe 1/4 cup) if you are concerned about it drying out, but it is not necessary.  If you are cooking in the 250 - 275 range, it will be done around 199 - 202 internal.   At the end, you can use the temp probe as a tenderness probe.  Pull it when it FEELS tender.  Then open the foil and let it rest for 20 minutes or so.



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