Brisket attempt #1

Meeko's Crew

Well, today was my first brisket cook on the egg. It was only 2 1/4 pounds, and I cooked it indirect at 350 with some DP Red Eye Rub and bacon over the top. Used the guru for the first time as well. It took ~5 hours to read the right temp, but after I rested it and slice it it was overcooked. I think this cut might just have been too small. It was OK after I chopped it and mixed it with some sauce though. I've still got a few of these small briskets in the freezer (

Jefferson62

What was your internal temp when you pulled it off the egg? I did a small roast on my large to 190 and it was way over cooked after resting. I wondering if the smaller cuts of beef need to be pulled sooner or maybe a lower cooking temp.
Dave

Meeko's Crew

Jefferson,
My temp was about 190-195 depending on where I put the probe. I'm wondering the same as you, do smaller roasts and briskets need different times and temps?

Ripnem

I know next to nothing about brisket cooks. But I can tell you for sure, that you don't want to be cooking to time. figure out what temp you should be cooking to and stick to that.

Joel

I've had troubles with small briskets becoming overcooked at a relatively low temperature (185 - 190). My recommendation is to stick with a larger full packer brisket (10 - 15 pounder) and reheat the leftovers. I did a 15 pound untrimmed brisket this weekend and pulled at ~188 and let rest for about 3 hours. I was very impressed with the moisture and highly recommend this approach.

-Joel