or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First Brisket...
New Posts  All Forums:Forum Nav:

First Brisket...

post #1 of 14
Thread Starter 
I am doing my first brisket. It's a 4.6lb Walmart brisket (didn't wanna spend big $$ in case I screw up)... It has been in the smoker (MES30) for almost 7 hrs. IT is only 160. Seems pretty slow for such a small hunk of meat. I just wrapped it in foil. Think all is still good?

Sent from my XT907 using Tapatalk
post #2 of 14
Thread Starter 
OK, so, IT at 195. Still a little resistant to a skewer stick. Leave it on til 200+....??? Or pull and rest it in cooler???

Sent from my XT907 using Tapatalk
post #3 of 14
Leave on till probe tender in the thickest part of the brisket.. I usually pull mine around 205,
You just need to be patient.
post #4 of 14
Thread Starter 
2 thermometers reading 203 and 206 in thickest part... Still doesn't seem skewer-stick-tender... Now what?

Sent from my XT907 using Tapatalk
post #5 of 14

Have you hit the probe/toothpick tender point?

post #6 of 14
Are your thermometers accurate? I would just cook till probe tender.
post #7 of 14
Thread Starter 
Took it off at 205ish. Never was probe tender. Rested in cooler/towels for 45 min. End result was falling into shreds while cutting, but dry, in my opinion.

Sent from my XT907 using Tapatalk
post #8 of 14
Sounds like if it was falling apart and dry that it was over cooked. But it's strange it never got probe tender. Sometimes briskets that small can be a challenge...not sure what was going on with your brisket.
post #9 of 14

Did it have a fat cap on it. If it was a flat they tend to dry out without a fat cap, especially if it was a select cut without much marbleing.

 

Al

post #10 of 14
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Did it have a fat cap on it. If it was a flat they tend to dry out without a fat cap, especially if it was a select cut without much marbleing.

 

Al


Yeah. I'm thinking the problem was it didn't have a fat cap and wasn't a really good piece of meat. Guess I'll just have to bite the bullet and try a better one.

Sent from my XT907 using Tapatalk
post #11 of 14
Thread Starter 
Quote:
Originally Posted by hardcookin View Post

Sounds like if it was falling apart and dry that it was over cooked. But it's strange it never got probe tender. Sometimes briskets that small can be a challenge...not sure what was going on with your brisket.

The thinnest part of it was probe tender but not the thick part. Meat wasn't tough though, just dry. Oh well. Try again... Thanks for the help

Sent from my XT907 using Tapatalk
post #12 of 14

Couple of ideas:

 

Put some bacon slices on the top to make your own fat cap...

 

Foil at 160*-170*and add some dark beer... 

post #13 of 14
Thread Starter 
One last post here... Put leftovers in a crockpot with BBQ sauce for sandwiches tonight. Tastes like it's gonna be really good, but for $30, I wasn't expecting sandwich meat...

Sent from my XT907 using Tapatalk
post #14 of 14
Quote:
Originally Posted by sfprankster View Post
 

Couple of ideas:

 

Put some bacon slices on the top to make your own fat cap...

 

Foil at 160*-170*and add some dark beer... 

Now that sounds like a plan!!! Hmmmm......might try that with a small brisket.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First Brisket...