Did a 5lb brisket flat yesterday along with a 7lb pork butt. Took 14hrs total for both to finish, one within 30min of the other. Used lump/briquette charcoal with cherry and pecan wood.
Here it is after resting for an hour:
Had great bark, was awesome!
Here it is sliced:
Tenderness was damn-near perfect but it was a little dry. With it only being 5lb's and on the smoker for 14hrs I kind of assumed this was going to happen. I didn't wrap because I wanted the bark, which turned out exactly how I wanted it - but the dryness...It wasn't unbearable by any means, I would just prefer a little more juice. I did it fat cap down so it didn't burn, I have a vertical smoker and I did this towards the top, above the pork butt.
Pork butt turned out perfect:
Was juicy and shredded soooo nicely!
My question to the brisket experts here - how do I keep something like a 5lb brisket flat from drying out without wrapping or opening the door to mop? I suspect time was simply the issue, but it took forever to get the int temp I was looking for, nothing I could really do. Also, maybe it wasn't marbled the way I thought it was? Possible? It was USDA Choice.
Thanks for takin' a look!