Thin Brisket

[boogiewithstu]

I really hope this is the best brisket I ever had.  I spent 4 hours re-engineering the door on my smoker.  They do not sell parts for my smoker any more.  I gave them my model and they sent me a door, that would not fit.  So I had to drill the channels out off the new door and drill and rivet them on my old door. It seems to have a good seal now.

Do you cook a thin brisket the same way as a thicker one?  I am guessing the cooking time will be shorter.  This is almost 7#.

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• boogiewithstu
• Nov 6, 2015

IMG_0077.JPG

• boogiewithstu
• Nov 6, 2015

 

[boogiewithstu]

I put it on at 0600, an foiled it at 170.  It is 187 at 955 .  The smoker is set to 230 degrees, but it is holding at 220.  I have the temp probe in the thickest part.  This was only on for about 4 hours, and it is almost done.

 

[rogerwilco]

Looks like you are well on your way! I would suggest you start probing it in several places when it hits around 195°F, and continue, if needed, until it is as tender as you desire.

 

[boogiewithstu]

Thanks Roger, it probed like a baked potato, I let it get to 201, and pulled it off.  I have it in a cooler resting. How long should I let it rest?

 

[boogiewithstu]

WOW!!  I would like to thank everyone for the tips.  If it was any more tender I would need a straw.  I am in awe.

 

[rogerwilco]

I guess you let it rest long enough. :)