I cannot smoke a brisket

[sickdsm]

Third one i've done so far. First one was full packer? i believe from the in laws when they butchered.

Last two have been smaller ones.

Did a 4 lb one today that ended up hard and burnt on the bottom, rather dry on the rest. Smoked at 225 on a pellet smoker. I did not wrap. Took it to 200. Rested for two hours afterwards. I've tried the tooth pick thing, thought it seemed ok but obviously something was not right. I can't afford to keep trying and guessing on briskets. I had a pork butt in there that turned out pretty good, so i assume my thermometer was working fine. I've watched video's and i'm really stumped.

 

[gmc2003]

Sick, we'll need a little more info to help out.
1) Are you sure your therms are reading correctly?
2) When you say hard - do you mean on the outside(bark) or is the meat still hard?

If you mean the meat was still tough it was probably undercooked, if when you sliced the meat it was kind of crumbly then you may of overcooked the the brisket. Test your thermometers with the boiling water and ice bath test to see if they're reading correctly. Sometimes they go bad. Don't rely on your smokers built in therm. Most are usually off by quite a bit. Oh yeah I almost forgot. Did you slice with the grain or against the grain?

Chris

 

[boykjo]

Need more information on what your process was from start to finish. Inject, trim/fat, foil, Pan, fresh brisket? etc.
I see you used a butchered briskets that probably been frozen for some time. Its alway good to use a fresh usda choice brisket... Don't give up. you'll get it

Boykjo

 

[hillbillyrkstr]

What gmc said. Very important to know that your probes are reading accurately.

 

[radio]

I have not had good luck with small briskets cooked unwrapped. Now I always cook small ones to 160-165° then foil them with a bit of beef base dissolved in brewed coffee. The Au jus is to die for and it keeps the meat moist and speeds up cooking a bit. If you like a tight bark, unfoil and put back in the smoker for an hour or so
Hang in there and you will have success!