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Do I have a good plan?

Discussion in 'Beef' started by Timbo74, Aug 10, 2018.

  1. Timbo74

    Timbo74 Newbie

    Hello, I am new to the forum, but not new to smoking meat. I am about to smoke a 2.6 lbs brisket in my masterbuilt electric smoker. I have never attempted such a small brisket, and I'm worried about drying it out.
    My plan is to rack it for the first hour, wrap it in foil with Apple juice for hour two, then rack it for hour three, mopping every half hour until temp reaches 170. Is this a good plan?
     
  2. Timbo74

    Timbo74 Newbie

    0810181210_Film5.jpg
    Before
     
    agrasyuk likes this.
  3. Sounds like a good plan to me! The only thing I would do different would be to leave it on until it hits 200 degrees.
     
  4. Timbo74

    Timbo74 Newbie

    I think 170 to 175 is good for slicing, I won't be pulling it.
     
  5. Then you are right on the money, friend.
     
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    You've got a brisket flat there. The meat is fully cooked at 130-140F, but I wouldn't want to eat it. It will taste dry and tough.

    Your fear of "drying out the meat" is unfounded. Brisket gets its juiciness from melted collagen, the tough fibers that give the working muscle it's strength on the animal. It doesn't get its juiciness from the water or liquid that oozes out of the meat. It is also extremely lean, so fat doesn't play into the equation either.

    If you take it off at 170F, slice it with a machine, against the grain, as thin as you can. If you're hand slicing, it is more challenging.

    If you want juicy, tender meat, leave it in the smoker and start probing the flat with a toothpick, temp probe, or dual prong fork for tenderness at 190-195F. If the meat pushes back, it's not ready. Leave it on until the probe slides right in. 200F is my go to target for slicing, but it can be ready a few degrees before then, to a few degrees after.

    Overcooked brisket will be tender, dry, and crumbly. Undercooked brisket will be dry and tough, chewy.

    Try the 170F if you want, but it won't be juicy or tender.
     
    KrisUpInSmoke likes this.
  7. For years I have been smoking my pork butt, chuck roast, and briskets to 200 degrees, I have experimented with other temps to take off, but I always go back to 200.

    Occasionally I will want to slice a roast, and take it off at 175 to 180.
     
  8. greg1

    greg1 Smoke Blower

    what noboundaries said x10
     
  9. Timbo74

    Timbo74 Newbie

    Ok, I'll start probing at 195 and shoot for 200 then, I am no expert with brisket...so I won't argue.
     
    73saint likes this.
  10. Timbo74

    Timbo74 Newbie

    Ok, 1st hour down. I just wrapped it up in foil, and added a bit of juice. So far so good.
     
  11. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Agree totally with noboundaries...you gotta cook it to 200-ish. 170 isn't even close. Sorry.
     
  12. Kimbo, it's going to turn out awesome!
     
  13. Oops, Timbo, my voice recorder stinks
     
  14. 73saint

    73saint Smoking Fanatic SMF Premier Member

    I think you will be happy with your results...
     
  15. Timbo74

    Timbo74 Newbie

    Well thanks a-lot. I will post pics of the end result.
     
  16. Timbo74

    Timbo74 Newbie

    Right now 3 hours into the smoke the temp is sitting at 172, I'm really thankful for all the advice. I know this puppy has a while to go. After this brisket hits target temp, when I pull it out of the smoker a brisket this small, do I need to wrap it and let it rest? Do I just let it rest un-wrapped? Or should I just dig in? How long do I let it rest?
     
  17. Timbo74

    Timbo74 Newbie

    Here's the finished product

    It turned out as close to perfect as I could ask for....man it is good. Thanks for the pointers. 0810181902_Film5.jpg
     
  18. pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Any sliced pics?? Glad the forum members could help. Thats what we are bout, helping others.
     
  19. Timbo74

    Timbo74 Newbie

    Sorry no sliced pics.
     
  20. Well done! I would recommend always wrapping and letting your brisket rest before carving. Personally I use 30 minutes to 1 hour for resting.