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Thin Brisket

post #1 of 6
Thread Starter 

I really hope this is the best brisket I ever had.  I spent 4 hours re-engineering the door on my smoker.  They do not sell parts for my smoker any more.  I gave them my model and they sent me a door, that would not fit.  So I had to drill the channels out off the new door and drill and rivet them on my old door. It seems to have a good seal now.


Do you cook a thin brisket the same way as a thicker one?  I am guessing the cooking time will be shorter.  This is almost 7#.




post #2 of 6
Thread Starter 

I put it on at 0600, an foiled it at 170.  It is 187 at 955 .  The smoker is set to 230 degrees, but it is holding at 220.  I have the temp probe in the thickest part.  This was only on for about 4 hours, and it is almost done.

post #3 of 6

Looks like you are well on your way! I would suggest you start probing it in several places when it hits around 195°F, and continue, if needed, until it is as tender as you desire.

post #4 of 6
Thread Starter 

Thanks Roger, it probed like a baked potato, I let it get to 201, and pulled it off.  I have it in a cooler resting. How long should I let it rest?

post #5 of 6
Thread Starter 

WOW!!  I would like to thank everyone for the tips.  If it was any more tender I would need a straw.  I am in awe.

post #6 of 6

I guess you let it rest long enough. :)

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