Smoking Brisket

[Gary Angus]

Hi,

I smoked my first brisket yesterday, I have a bullet smoker and I followed these instructions
Started with a small brisket - about 3lbs
Used a plain salt and pepper rub
smoked the brisket between 225 - 250 degrees for 6 hours. The brisket at this point was about 160 degrees inside
I wrapped it in butchers paper and smoked to for and extra 3.5 - 4 hours at between 225 - 250 degrees.
I couldn't get the internal temperature above 180 degrees so I pulled it out then and let it rest for an hour.

the flavour was great but it is not as tender as I would have liked. Is this because I pulled it out too early? Should I have waited until it hit 200 degrees inside? It was already in the smoker for about 10 hours and as the butchers paper acts as an insulator I was unsure that it would get any hotter inside.

I would love your tips and feedback.

 

[sawhorseray]

You pulled it too early, needed it to get to 200º-205º. It's never time, only IT. RAY

 

[Gary Angus]

Thanks Ray,

I was only gaining 5 - 10 degrees an hour after I wrapped it in the butchers paper. Do you reckon that is normal? I will try again in a couple of weeks, start earlier in the day and see how I go.

Gary

 

[hardcookin]

Probe tender in the thickest part of the flat is done.
As mentioned you pulled way early.

 

[SmokinAl]

Agree with all of the above, you just didn't cook it long enough!
Al

 

[Gary Angus]

Thanks everyone, I have to learn to trust the inside temp! I will start early and wait until it is hot enough next time.