Sunday brisket

SeahawksEGGHead

Picked up a 4lb flat from a local ranch direct supplier.  We had some amazing ribeye from there last weekend, so I'm really excited about this brisket smoke.  Since it's a flat, I'm planning a bit higher temp, around the 250-275 range.  I do plan to wrap it at 160 to try and keep it moist and tender.  I plan to forgo the water pan, but I'm open to suggestions.  It looks like it doesn't need much prep, practically no trimming, so I'll unpack it, rinse it, rub it, and cook it.  Any other advice?

Jeremiah

Good luck! I did one about that size a while back. There were lots of helpful comments in it: http://eggheadforum.com/discussion/1162725/4-5lb-brisket-flat/p1

SeahawksEGGHead

I saw someone posted they did a brisket at 325-350, no foil, striaght cooking.  You foiled, right?  Never got pics of the finished product, did you achieve tenderness?

Jeremiah

Tenderness yes. Bark, no

DMW

Travis method

SeahawksEGGHead

@DMW: not sure I want to braise this brisket with the Travis. 

@Jeremiah: I'd take tenderness over bark anyday.

DMW

Maybe try a late injection when you wrap? If you do, be sure you warm the liquid to aprox meat temp before injecting so as not to drop the temp.