Brisket turned out....okay

[Ray Hoppenjans]

I smoked my first brisket today on my pellet smoker (REC TEC). The only briskets I could find were small, one was 3.5 lbs and one was a shade over 4 lbs. I thought 8 hours would be plenty to get it to 203 degrees (per the recipe I was using). After 9+ hours and a hungry wife, I took the briskets off. One was at 183 degrees and the other at 179. The smoke ring was great (see attached pic) and it had a nice bark but it was a bit dry. I didn't inject or mop. If it was dry at these temps, why would I need to go to 203 degrees? Does something magical happen if it gets hotter? Flavor was pretty good.

Any advice is very much appreciated.

 

[wbf610]

Magic happens when the connective tissue breaks down at higher internal temps. It won’t be dry if you render that out. The good news, put the leftovers in a foil pan with some juice, cover, and cook in the oven until it hits 200 at least. It’ll be more moist and tender.

 

[Ray Hoppenjans]

Thanks very much. I will give that a try and next time, I’ll give it plenty of time to get over 200.

 

[wbf610]

Look up high temp brisket, to get it done sooner.

 

[gmc2003]

I agree, just let it go until probe tender. Sometimes smaller briskets are harder to dial in. They're all different and don't react the same way.

Chris

 

[GaryHibbert]

Yep. What they said. If its dry, you just didn't cook it long enough.
Gary

 

[SmokinAl]

Agree with the above!
Al