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2.5 lb brisket failure

post #1 of 6
Thread Starter 
Is there a secret to cooking such a small brisket? I pulled it at 195, and kept it wrapped for about a half hour. Flavor was great, and not dried out. But the fat and tissues never broke down, so it was still tough. I think I should have kept it wrapped and coolered for longer.
post #2 of 6

how long and what temps did you cook it at ? I'm thinking you cooked it on too high of temp and didn't allow it to break down. just my guess without knowing your temps and time

post #3 of 6
Thread Starter 
Cooked at 225 for 4-5 hrs. Don't remember exact timing. Wrapped in foil when it hit 160. Pulled off at 195.
post #4 of 6
Quote:
Originally Posted by davidyack View Post

Cooked at 225 for 4-5 hrs. Don't remember exact timing. Wrapped in foil when it hit 160. Pulled off at 195.

 

 

You pulled it too early.  Long story short, brisket is done when it's done, not when it hits a specific temperature.  Last I checked, briskets have no way of knowing what temp they are anyways  :biggrin:

 

To tell when a brisket is done, use the poke/probe test.   Stick a probe or toothpick into the thickest part of the brisket and when it goes it with almost no resistance, it's ready.

post #5 of 6
Thread Starter 
I did that with a thermapen. It went in easy. I'll try again soon.
post #6 of 6

Just get a bigger brisket next time. LOL

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