Brisket Question

[jpolivka]

Hey Guys,

Fairly new to smoking here.  So far I have been successful with a pork loin and ribs.  I can say the whole family is excited to try Daddy's new meat projects every weekend now

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That being said, we use a freezer food service that delivers a bunch of meat every six months.  I checked the box for brisket this last go round, and it looks like a brisket, with no fat cap, but okay marbling.  Only 28oz, so I think it will go from delicious to leather in a short time! My assumption is that this is a well trimmed flat or half-flat.  Curious what the pros here think...

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• jpolivka
• May 6, 2017

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• jpolivka
• May 6, 2017

With no fat cap, I am looking for feedback on my plan of cooking (MES 30):

1) Yellow Mustard and SPOG overnight wrapped in plastic wrap

2) Mesquite / maple mix

3) Put brisket in foil tray since there is no fat cap, flip every hour?

4) Smoke at 240

5) Cover with foil at IT 165

6) Wait for IT 195, start with tenderness testing (toothpick)

Any advice would be appreciated.  So far I haven't gone wrong with anything I have read on these forums!

Thanks,

Justin

 

[jpolivka]

Forgot to add the last step) resting wile wrapped in foil and towels in a cooler for an hour

 

[briggy]

That is an awfully small brisket - perhaps a portion of a flat?  Your prep and technique sounds spot on.

 

[jpolivka]

So I smoked the brisket a couple weekends ago, but wasn't able to get around to the update (and Q-view!) until now.

I used the method as above, and here's how it turned out:

Mustard

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• jpolivka
• May 24, 2017

Rubbed:

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• jpolivka
• May 24, 2017

Right before slicing

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• jpolivka
• May 24, 2017

Sliced:

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• jpolivka
• May 24, 2017

The flavor was amazing.  A little heavy on the pepper, but otherwise the flavor was great. 

Texture, not so much.  Was more like a London Broil or steak.  Next meat order, I'm going for the 3-4 pound brisket (not cut in half), and going to see what happens.