I need some help cooking brisket. Today I made my fifth brisket on the egg. Both today's brisket and the last one I made didn't turn out awesome like my first three. They were good, but nothing like Rudy's BBQ (Texans know what I mean). The brisket today had a nice coating on the outside, but the inside was almost too tough. Still edible, but not melt in your mouth. Not sure what I'm doing wrong.
The briskets I've been making are on the small side (2 - 4 lbs). Today's was a 3 lb. I always coat it with mustard and a dry rub the night before and then start cooking around 6 am. I cooked it steady at 225 F on the egg thermometer, but it did jump up to almost 275 F mid day before I caught it and brought it back down. I cooked it with platesetter legs up and a drip pan beneath with 2 beers poured in. Also all the briskets I've been cooking are grass fed beef. Not sure if that makes a difference.
Anyway, internal temperature stalled out today at 171 F about 4 pm. It was still at 171 F at 5 pm so I decided to peak. I cut off the end piece and could tell it went a little too long so I pulled it off and let it rest about 15 minutes before slicing. I was shooting for 195 F which I achieved on my first three briskets which turned out amazing.
So egg experts, what am I doing wrong?
Are these briskets too small to shoot for 195 F internal temperature? Should I be going for a lower internal temperature? The entire cut is only about 1" thick.
Does grass fed beef need a different internal temperature than a regular brisket?
Is 225 F too high of a temperature for these briskets?
Am I wasting my time and beer (I always use the cheap beer) by putting it in a drip pan? I did my first three that way and then decided to not use any drip pan for #4 and it didn't turn out well. I attributed it no beer in the drip pan so I went with the beer today, but with today's result I'm not so sure anymore if the beer makes a difference.
Look forward to people's advice.