- Sep 4, 2017
- 300
- 221
I had a small brisket flat from a quarter of beef that I bought last winter about 3 pounds. I put it on at 6:00 AM this morning at 235 degrees by 11:00 it was at 185 degrees and I bumped the temp to 250, 45 minutes later it read 215 internal temp so I quick pulled it out and did the toothpick test. At this point I injected it with beef broth, wrapped in foil and back in the smoker at 170 for another 4 hours. Dinner was at 5:00 and although I have nothing to compare this to (first time I've ever had brisket) it was good good good.