So my first test run with a 2 lb. brisket had decent results (flavor was excellent but the desired "melty" tenderness I was looking for was not there).
I think my mistake was pulling it at 180 (internal meat temp) - I feel like I hit the stall and wasn't patient enough to let time take its course.
Anyways, this time around I'm using a 3 lb. brisket (still on the small side) but I wanna experiment until I get that melt-in-your-mouth texture. Here are the changes that I made:
-I injected the brisket last night with apple juice
-I added brown sugar to my dry rub (I'm thinking the sugar will help me get a better bark)
-I set the brisket in the dry rub, wrapped up overnight. Last time I applied the rub and threw that baby right into the smoker.
Also, I think that I smoked the brisket last time with the fat cap down. I'm smoking it fat cap up this time. Any difference or this is all preference? I've seen guys favor one over the other several times.
It's been about 2 hours now and looking at my Redichek, the current internal meat temp. is 186 and the smoker temp is floating between 225-230.
I'm pulling to get 200 for the internal meat temp. then wrapping it in foil, wrapping it in a heavy towel, then throwing it into a cooler for a couple hours - let the juices re-enter the meat. I'll slice it after I give it plenty of time.
This effort will be for a Memorial Day weekend cookout we're having on Sunday, so I want to try smoking it ahead of time and reheating on the grill.
I'll post up some pictures and maybe a video of the end result, I really hope I get the tenderness I'm looking for! Man, I'm excited!!
If anybody has ever had issues with getting the melt-in-your-mouth quality but was able to figure out how to achieve it, please let me know. I'm banking on hitting 200.
I think my mistake was pulling it at 180 (internal meat temp) - I feel like I hit the stall and wasn't patient enough to let time take its course.
Anyways, this time around I'm using a 3 lb. brisket (still on the small side) but I wanna experiment until I get that melt-in-your-mouth texture. Here are the changes that I made:
-I injected the brisket last night with apple juice
-I added brown sugar to my dry rub (I'm thinking the sugar will help me get a better bark)
-I set the brisket in the dry rub, wrapped up overnight. Last time I applied the rub and threw that baby right into the smoker.
Also, I think that I smoked the brisket last time with the fat cap down. I'm smoking it fat cap up this time. Any difference or this is all preference? I've seen guys favor one over the other several times.
It's been about 2 hours now and looking at my Redichek, the current internal meat temp. is 186 and the smoker temp is floating between 225-230.
I'm pulling to get 200 for the internal meat temp. then wrapping it in foil, wrapping it in a heavy towel, then throwing it into a cooler for a couple hours - let the juices re-enter the meat. I'll slice it after I give it plenty of time.
This effort will be for a Memorial Day weekend cookout we're having on Sunday, so I want to try smoking it ahead of time and reheating on the grill.
I'll post up some pictures and maybe a video of the end result, I really hope I get the tenderness I'm looking for! Man, I'm excited!!
If anybody has ever had issues with getting the melt-in-your-mouth quality but was able to figure out how to achieve it, please let me know. I'm banking on hitting 200.