brisket on a mini.... trying to perfect

SkinnyV · February 9

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.

U_tarded · February 9

Higher finish temp start checking with probe/ for at 190 i.t.

SkinnyV · February 9

Don't let good oil go to waste, been doing cod tacos last few nights how about double fried frenchies. 250 degrees then 350

bccomstock · February 9

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.

lousubcap · February 9

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!

Mickey · February 9

You are my hero

R2Egg2Q · February 9

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.

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brisket on a mini.... trying to perfect

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