Hi all
I bought a small (4.5lb) brisket flat that I plan to smoke tomorrow.
I don't do brisket near as much as I do ribs and pulled pork and it has been awhile since one that I did came out the way I was hoping. The last two or three times I have tried a flat, it comes out decent but each time it was a bit tougher and less juicy than I wanted.
I usually do a 4-6 pound flat on my electric smoker which runs between 225-250. I use just a basic rub, SPOG mostly. My method is to smoke it until it reaches about 160, then foil. I toothpick test at around 195 to check for tenderness. The issue for the last few tries is that while the meat gets to temp, 195 then beyond up until 203 and maybe a bit beyond, but the toothpick is not moving into the meat "like butter". So, I end up taking it off and letting it rest in a cooler hoping that the end result will be tender and juicy.
I am wondering if the foiling spikes the temp from 160 to 195 plus two quickly for the tenderness to develop fully? I was thinking of just trying it w/o any foil to see if that would be better. It will take longer, but with such a small flat, I don't thing that will be too much of an issue.
Any advice on foil, no foil or other prep suggestions is welcomed.
thanks
I bought a small (4.5lb) brisket flat that I plan to smoke tomorrow.
I don't do brisket near as much as I do ribs and pulled pork and it has been awhile since one that I did came out the way I was hoping. The last two or three times I have tried a flat, it comes out decent but each time it was a bit tougher and less juicy than I wanted.
I usually do a 4-6 pound flat on my electric smoker which runs between 225-250. I use just a basic rub, SPOG mostly. My method is to smoke it until it reaches about 160, then foil. I toothpick test at around 195 to check for tenderness. The issue for the last few tries is that while the meat gets to temp, 195 then beyond up until 203 and maybe a bit beyond, but the toothpick is not moving into the meat "like butter". So, I end up taking it off and letting it rest in a cooler hoping that the end result will be tender and juicy.
I am wondering if the foiling spikes the temp from 160 to 195 plus two quickly for the tenderness to develop fully? I was thinking of just trying it w/o any foil to see if that would be better. It will take longer, but with such a small flat, I don't thing that will be too much of an issue.
Any advice on foil, no foil or other prep suggestions is welcomed.
thanks