Brisket: King Soopers 6.2 lb Flat

[MileHighSmokerGirl]

Back to the fundamentals.

King Soopers 6.2 lb Brisket Flat
Black Pepper
Salt
Beef Broth Injected
Brined in the fridge for about 26 hours.
Kingsford charcoal
Hickory wood
18" weber smokey mountain smoker
Fat cap down

Two bread loaf trays of water under the top rack for moisture.

I am running a little late today but I had some errands to run after work that took longer than expected.

The brisket will be going on the smoker in the next 10 minutes or so.

 

[MileHighSmokerGirl]

The brisket is on the smoker and we are off and running.

 

[Compulsive Smoker]

Lookin good! I’m on board until the end!

 

[Fueling Around]

Lurking, too.
Pricey meat, but probably no trim so works out the same getting a packer?

 

[MileHighSmokerGirl]

At 7 hrs and 47 mins, I pulled the brisket. I had checked the smoker before going to lay down for a nap and pit temp was 250°. After my four hour nap the pit temp was 200° F and the internal meat temp was at 136° but I suspect it fell off a bit when the smoker pit temp dropped off.

It had a nice firm bark that didn't peel off when I ran my finger across it. I could poke it but it was not jiggly like jello. It was firm, and when you poked it, it rebounded.

I cut off a small chunk and gave it a taste test. Tasted good but we are nowhere near collagen break down right now.

I wrapped it in foil and threw it in a turkey bag. I pre-heated the oven to 275° and set the timer for 4 hours.

This one has a promise many of the recent past did not.

My only question is should I inject some more beef broth or let it ride?

That chunk I cut off seemed a little dry but the middle parts I poked at didn't.