My first brisket

englishman_in_nj

I'd always avoided brisket ... but had my first stab yesterday.

It was a 3lb brisket (I know - the smaller they are they drier they can be) ... but wanted to start off small. Used hickory chips on a fire @ 225.

Prepped:



About 3 hours in:



After 8 or so hours (unfoiled):






All in all pretty happy. The meat was nice and juicy; even got a nice little smoke ring going!

I'd read all about the meat 'plateau-ing' - which it did, stubbornly, at 150 for at least a couple of hours. I took it off when it finally reached 185 and then let sit for an hour or so.

Smokey

Looks good. I usually cook to an internal temp of 195. Was yours tender??

Grandpas Grub

Looks good. As smokey said try pulling it at 195° - 200°. Then foil and wrap in some blanket's or towls and let the meat rest for 1 to 3 hours.

I don't foil at all during the cook unless I need to cook at a higher temp to get the cook done quicker.

Again, congratulations, the cook looks really nice.

Don't forget to share some of your recipe's from over there.
Have a nice evening, just past noon over here.

GG

englishman_in_nj

AH - thank you ... I think I perhaps pulled a little early (and the foiling in Egg didn't mean I got such a great crust) ....

points very well taken and will be applied next time

englishman_in_nj

I think I pulled too early (and the foiling didn't help) ... but it wasn't tough, but could have been better for sure.

thanks for the help!

Austin Smoker

Looks pretty good man! I too like to pull at about 195, and I have always found that small briskets are harder to get tender too. So if it came out pretty good, I'd say you did great!