First Brisket...

Discussion in 'Beef' started by cottrillj, Jun 5, 2016.

  1. cottrillj

    cottrillj Newbie

    IL
    I am doing my first brisket. It's a 4.6lb Walmart brisket (didn't wanna spend big $$ in case I screw up)... It has been in the smoker (MES30) for almost 7 hrs. IT is only 160. Seems pretty slow for such a small hunk of meat. I just wrapped it in foil. Think all is still good?

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  2. cottrillj

    cottrillj Newbie

    IL
    OK, so, IT at 195. Still a little resistant to a skewer stick. Leave it on til 200+....??? Or pull and rest it in cooler???

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  3. hardcookin

    hardcookin Master of the Pit

    Leave on till probe tender in the thickest part of the brisket.. I usually pull mine around 205,
    You just need to be patient.
     
  4. cottrillj

    cottrillj Newbie

    IL
    2 thermometers reading 203 and 206 in thickest part... Still doesn't seem skewer-stick-tender... Now what?

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  5. Have you hit the probe/toothpick tender point?
     
  6. hardcookin

    hardcookin Master of the Pit

    Are your thermometers accurate? I would just cook till probe tender.
     
  7. cottrillj

    cottrillj Newbie

    IL
    Took it off at 205ish. Never was probe tender. Rested in cooler/towels for 45 min. End result was falling into shreds while cutting, but dry, in my opinion.

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  8. hardcookin

    hardcookin Master of the Pit

    Sounds like if it was falling apart and dry that it was over cooked. But it's strange it never got probe tender. Sometimes briskets that small can be a challenge...not sure what was going on with your brisket.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Did it have a fat cap on it. If it was a flat they tend to dry out without a fat cap, especially if it was a select cut without much marbleing.

    Al
     
  10. cottrillj

    cottrillj Newbie

    IL
    Yeah. I'm thinking the problem was it didn't have a fat cap and wasn't a really good piece of meat. Guess I'll just have to bite the bullet and try a better one.

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  11. cottrillj

    cottrillj Newbie

    IL
    The thinnest part of it was probe tender but not the thick part. Meat wasn't tough though, just dry. Oh well. Try again... Thanks for the help

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  12. Couple of ideas:

    Put some bacon slices on the top to make your own fat cap...

    Foil at 160*-170*and add some dark beer... 
     
    Last edited: Jun 6, 2016
  13. cottrillj

    cottrillj Newbie

    IL
    One last post here... Put leftovers in a crockpot with BBQ sauce for sandwiches tonight. Tastes like it's gonna be really good, but for $30, I wasn't expecting sandwich meat...

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  14. sauced

    sauced Master of the Pit

    Now that sounds like a plan!!! Hmmmm......might try that with a small brisket.
     

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