My first smoking experience....brisket flat!!

[jackattack71]

Ok fellas please be easy on me this is my FIRST EVER TIME SMOKING MEATS!!

Decided to go big or go home and not let brisket intimidate me. If I get my foundation strong early, I can tinker once I get it laid down.

Got a Masterbuilt smoker as a gift from good ol grandma so I went ahead and did the initial seasoning as recommended by the mfg.
http://s47.photobucket.com/user/jac...B-4956-AD89-C4C6679C4980_zps9zu7nyhu.jpg.html

I got a 3 pound flat from my local store. Already fat trimmed. Rubbed it with salt, pepper, and brown sugar and left it overnight. (Dusted off the excess)
http://s47.photobucket.com/user/jac...A-4E47-9AE0-25F30FAFECCF_zpszxfd9q4b.jpg.html

Now here's the details!!!

Started at 730am at 225*. Meat probe inserted into the thickest part. Smooth sailing until 160 then it stalled for 2 hours. Pulled through and didn't use the crutch. Kept adding chips every hour. Took it out when internal temp hit 190*

http://s47.photobucket.com/user/jac...5-451E-808B-C1F4D34E16F8_zpsp1gicrdb.png.html

Upon removal, smell was great and because I didn't crutch it, bark was amazing!! Like candied pecans!!
http://s47.photobucket.com/user/jac...6-433E-A137-9DBB368CB6F6_zpskpw3vtut.jpg.html

Let it sit for 50 mins before I cut it

http://s47.photobucket.com/user/jac...8-4F8F-BFC8-2F7A6AB191F1_zpsndqr3vxr.jpg.html

So upon cutting it, it was dry as a bone and super dark inside with the exception of maybe the middle 3 inches. FLAVOR AND BARK WERE GOOD. But texture and moisture were an absolute fail!!

http://s47.photobucket.com/user/jac...2-49D7-AA56-9E85756198CB_zps3rkedhmt.jpg.html

So please...help a greenhorn out!!

Let's go over the details one more time.

Masterbuilt electric smoker. 225smoke temp until brisket has IT of 190

Alternating apple and cherry chips every hour

3 pound brisket flat, trimmed.

Rubbed with salt, pepper, and brown sugar.

 

[wbf610]

You did what I did, and pulled it to early.  I let mine go to 208 IT, and the middle was still not done.  As someone just told me yesterday, Learn and Burn.  I just re-heated some of mine, wrapped a few slices in foil with some liquid and SPOG, wrapped tightly, and put into a 275 oven for an hour.  Came out more tender than yesterday. 

Points for trying and reporting.

 

[jackattack71]

You did what I did, and pulled it to early.  I let mine go to 208 IT, and the middle was still not done.  As someone just told me yesterday, Learn and Burn.  I just re-heated some of mine, wrapped a few slices in foil with some liquid and SPOG, wrapped tightly, and put into a 275 oven for an hour.  Came out more tender than yesterday. 

Points for trying and reporting.

From all my reading, 190* IT is the temp for slicing. Also, no smoke ring. Smoke FLAVOR was present but mild. BARK was PHENOMENAL

 

[keverroni]

Do you have a "before" shot? Also, did you wrap it when you pulled out of the smoker to rest?

 

[wbf610]

From all my reading, 190* IT is the temp for slicing. Also, no smoke ring. Smoke FLAVOR was present but mild. BARK was PHENOMENAL

​I've read 195 IT, then do the toothpick test to ensure it's done.  There is a pretty lengthy brisket thread on here in the beef section.  I read that whole dang thing, I believe that is where I read that.  Each peice of meat can be different. 

 

[jackattack71]

Do you have a "before" shot? Also, did you wrap it when you pulled out of the smoker to rest?

I wrapped it asap. The pic where I'm holding it on a cookie sheet is immediately when I pulled it out. Then went inside to wrap it. Let it sit for 50 mins.