So I've given this a shot, smoking a 2.5 lb brisket, and haven't been successful. I wanted to learn how to smoke a small brisket first since I'm pretty new at smoking (first year). I've been unsuccessful the last 2 times, and was hoping to get some guidance.
First time I smoked a small piece of brisket I smoked it around 225-230 degrees, but it seemed like it was cooking very fast (within a couple hours internal temp was up to 160) I then foiled, and threw it back in the smoker and got the internal temp up to 195, but I didn't get any elasticity, and wasn't tender, pretty tough. I did foil when internal temp got to 160 but I didn't rest the brisket after I got the internal temp to 195.
2nd time, I decided to smoke it ultra low and slow, down to 210-215 degrees, wait to get the internal time to 150, then foil, and I smoked till 187 degrees internally. It was a little bit better in terms of flavor, however, most the brisket wasn't tender and still lacked elasticity.
What do you think I should do? Do you believe in foiling a 2.5lb brisket since it cooks so fast, since it is a small cut? The last 2 times I have foiled I lacked barked on the brisket.
I'm going to give it another shot this weekend, and this is my plan. Night before, inject it with beef broth mixed with a little bit of bacon grease, and then let it sit out to get to room temp before going in the smoker. I was going to smoke at 220 until internal temp reaches 197-200. I figured I wouldn't foil it, since I don't get a good bark when foiling it. A small cut of brisket like this, tends to reach 150-160 within a couple of hours, where I'm seeing its not enough time to get a good bark. Also, how important is it to rest?
Help is greatly appreciated.