4.5lb brisket....could be better

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jleeman

Newbie
Original poster
Feb 21, 2014
15
10
Indian Harbour Beach, FL
Picked up a small brisket and smoked over the weekend while I was changing out my pool pump motor bearings...PITA BTW. Little 4.5 pounder came out ok, but not great. Salt, pepper, and a little cayenne. 225 for about 6 hrs, wrapped in butcher paper for the rest...about 5 more hours. Had a water pan underneath. Pulled it at 200, rested for almost an hour. Any tips to bump up the juicyness factor at the end? Maybe I trimmed too much fat off the cap... Cooked on a Traeger Lil Tex with oak pellets





 
The smoke ring looks good, not great. Maybe don't trim the fat cap as much for a juicier hunk of meat and get something like an MNTS to add more smoke.
Just my 2 cents.
 
A little late on a reply. But at around 190 starting probing till a toothpick will slide in with no resistance. But I think the biggest issue you had was not resting nearly long enough. 2 hrs minimum and 4-5 is even better.
 
I have smoked flats and packers, i use salt pepper and garlic, smoke 250' till IT is 150 wrap with foil add 1/2 cup red wine or broth. At 200' pull meat wrap with towel put in cooler for at lest 2hrs longer better. I did two packer brisket's for a wedding, started 12:00 at 4:00am wrapped them up, 8:00am they were done 205' wrapped both in towels put in cooler put wool blanket over the top. At 2:00pm the temp was 170' and moist.
Good luck Dan IMG_2012(1).JPG
 
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