Grass Fed Beef Brisket

[mark b]

Just tried a grass fed brisket yesterday, 3.5lbs, put Jeff's rub on it , brought it to room temp and smoked at 200-215 for almost 7 hours.  It was very dry but tasty.  The internal temp was 165 wehen I put it in a pan with au jus and covered, leaving it in the smoker til internal temp reached 203.  Did I do something wrong?  Do these leaner pieces need to go higher internally? 

 

[oldschoolbbq]

Mark, welcome.

It sounds like you purchased a "Flat" and not a whole Brisket - pictures help - and it won't be as juicy without the basting of the 'Point's' fat . The times and temps. were right , and the finish temp.(IT) was good. I like to do Flats since they get done quicker(leaner).

I have found that if I use Bacon as a wrap during cooking these , they stay moister. You could also ask the Butcher for some fat-cap trimmings to lay over the Flat , so to add moisture.

You could also try injecting the meat with some mixture for moisture too. I don't like to poke holes in my meat and IMHO - leaves escape routes for the juices to leak out as cooking.

There are also some that like a searing before they Smoke, but again , I opt not to...

brisket cook 5-17-12 026.JPG

• oldschoolbbq
• Jun 13, 2012

 and get a consistent juicy/tender piece of meat.  All I do is Season,place in a 225° Smoker and close the lid until it gets to 195° and check for tenderness. NO OPENING  the Smoker until temp. is reached.

Betty 013 - Copy.JPG

• oldschoolbbq
• Oct 8, 2012

  I like doing several at at time , all 'Packers', and cooked Fat side - up.

Have fun and...

 

[mark b]

Thanks for the info.  Will try with next one.