2.5 lb brisket failure

davidyack

Newbie

Original poster

May 23, 2014

6

10

• Jun 24, 2014

• #1

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.

 

james1nc

Meat Mopper

Apr 11, 2014

271

23

jacksonville N,C

• Jun 24, 2014

• #2

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

 

davidyack

Newbie

Original poster

Thread starter

May 23, 2014

6

10

• Jun 24, 2014

• #3

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

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Jun 24, 2014

• #4

davidyack said:

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

Click to expand...

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 

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.

 

davidyack

Newbie

Original poster

Thread starter

May 23, 2014

6

10

• Jun 25, 2014

• #5

I did that with a thermapen. It went in easy. I'll try again soon.

 

duffman

Smoking Fanatic

Jul 15, 2010

528

77

Nebraska - Go Big Red!

• Jun 26, 2014

• #6

Just get a bigger brisket next time. LOL