Recent content by Timbo74

Sorry no sliced pics.

Here's the finished product It turned out as close to perfect as I could ask for....man it is good. Thanks for the pointers.

Right now 3 hours into the smoke the temp is sitting at 172, I'm really thankful for all the advice. I know this puppy has a while to go. After this brisket hits target temp, when I pull it out of the smoker a brisket this small, do I need to wrap it and let it rest? Do I just let it rest...

Well thanks a-lot. I will post pics of the end result.

Ok, 1st hour down. I just wrapped it up in foil, and added a bit of juice. So far so good.

Ok, I'll start probing at 195 and shoot for 200 then, I am no expert with brisket...so I won't argue.

I think 170 to 175 is good for slicing, I won't be pulling it.

Before

Hello, I am new to the forum, but not new to smoking meat. I am about to smoke a 2.6 lbs brisket in my masterbuilt electric smoker. I have never attempted such a small brisket, and I'm worried about drying it out. My plan is to rack it for the first hour, wrap it in foil with Apple juice for...