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brisket on a mini.... trying to perfect

SkinnyVSkinnyV Posts: 2,394
edited February 2013 in EggHead Forum
3.8 lb cab brisket, cooked @ 225 dome for a 4.5hrs, foiled @ 190 and did FTC in the cooler. Result good not dry but not fork tear tender it has a chew.

What to do ? Take em higher or is it the smaller briskets are tough to perfect? No added wood for smoke, used wgww taste is fine.
Seattle, WA
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Comments

  • U_tardedU_tarded Posts: 1,249
    Higher finish temp start checking with probe/ for at 190 i.t.
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  • SkinnyVSkinnyV Posts: 2,394
    Don't let good oil go to waste, been doing cod tacos last few nights how about double fried frenchies. 250 degrees then 350

    Seattle, WA
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  • bccomstockbccomstock Posts: 332
    edited February 2013
    Maybe try injecting it.. I used some beef broth and Worcestershire and injected at 160 internal.. I've seen others add rub and other flavorings to an injection sauce.. 

    Also, I took mine to 205 internal, then FTC'd.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • lousubcaplousubcap Posts: 5,910
    The finish-line for any brisket (packer or flat) is "when the probe goes in and out like butter in the thickest part of the flat".  Start checking in the low 190's but don't be surprised if the above doesn't happen til around 200+/-.  The window for true success (home-run) with a flat is quite narrow-I have many more doubles, singles and strike-outs than I do triples and HR's.  But the fun is the cook-Enjoy the journey!
    Louisville
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  • MickeyMickey Posts: 16,036
    You are my hero
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • R2Egg2QR2Egg2Q Posts: 1,652
    I don't really want to try cooking a brisket on a Mini... Or at least I didn't ...until now. :D
    I'm with Lou on finishing higher & probe tender.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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