what went wrong with my brisket? Details inside

NorthWoodsEgger.,
The first brisket I did was about 2 pounds even. I cooked it for 8 hours and got a result that was, at best, ok. Since then, I have done several briskets in the 6 pound range. These took a bit longer, maybe 12 hours but had much better texture and flavor. I think the little brisket dries out before the toughness gets cooked out. If I did a little guy again, I'd probably foil it after 2 or 3 hours.[p]Paul

SirKeats,
Maybe the meat thermometer was goofy?[p]TNW

NorthWoodsEgger.,
I think you cooked it to long. I would have cooked it just until it reched 160 and then foiled it and cooked it for about 3 more hours, at hat time open the foil and see if it seperates with the twist of an inserted fork. I cook 5-7 lb'rs (still S nmall ) usingthis process for a total of -5-7 hour and they are almost always tender. Use indirect cooking.

1)I would sure check that same thermometer in boiling water to see how close it is.
2)My guess is that things got too hot, too fast and sealed the outside (somehow affecting the internal temp reading. Maybe the probe tip was in a layer of fat/collagen. The reason I say this is that after you foiled it things seemd to go more normally.
3)Particularly with a smaller brisket, it would be important to put it in the BGE cold (right out of the fridge) and as quickly after lighting as you can to let it take on smoke down in the 150*F range as things heat up.
5)Hold the dome temp lower, perhaps 230*F max. I just did a 14+lb whole brisket in 13 1/2 hours and it came out very well. Any minor issues were definitely the result of letting the early temp (dome) get up between 250* and 275*F. That just seals the outside too fast.

Just weigh this in with your own thoughts and adjust your cooking accordingly. There are just too many variables with brisket to cast things in concrete.

The next one will be better for sure!

NorthWoodsEgger.,
Make sure you buy USDA choice briskets. If you bought at Wally world or even some grocery stores it could have been select. I have never had a sucessful cook with a select grade brisket. Try Sams or Costco for your briskets. They sell both USDA choice whole or flat briskets at good prices. Smoking tender and moist briskets can be difficult. It takes some practice. Good luck to you in the future. Tom

<p />NorthWoodsEgger.,
I agree with the wrap early theory, even if the fat side was up. Brisket "flats" down here in the south are notorious for drying out before reaching done. Even on my old "Grandad Pit" which uses charcoal like a Weber, I always just cook them for about 3 to 5 hours(indirect) to apply smoke and get a bark, then wrap them until tender and juicy. Haven't won any contests with them, but I've had countless "damn this is good" comments from friends and family.[p]And for Pete's sake, don't boil them first!

ronbeaux,
that thing is cool...
what's the set up? i thought it looked like an egg, only iron.[p]very cool.
i like the expanded mesh!

ronbeaux,
that's great
very cool that you still use it. grand dad would be thrilled....[p]hat's off.

NorthWoodsEgger.,[p]Since no one has really mentioned this, here goes...[p]Actually, those little briskets take just as long as the larger ones. You didn't overcook it based on your temps. You can't use the 1-2 hrs per pound rule with them, because it takes just as long for them to break down and it doesn't really matter that it's smaller. [p]Most likely the reason that it was tough was that it was trimmed up so much that there was hardly any fat left. [p]Doesn't sound like YOU did anything wrong, except pick a 2 lb brisket to cook. Keep looking, or ask your butcher (if you're lucky enough to have one) or meat department in the grocery store to get you a whole brisket next time.[p]Tonia
:~)