Getting ready to do our first brisket in a new MasterBuilt electric smoker. Probably bought too small a brisket - it's only 2 1/2 or 3 pounds. Wondering how long I need to cook it. Do I use smoke the whole time? Any help appreciated.
I kind of wondered if I undercooked it. Ross had it correct. 195 for slicing/205 for pulling. If you followed the temps, the meat "temperature rise" probably "stalled". The stall is due to internal muscular tissue starting to break down which will make the meat tender. That process takes time and BTU's to be succesful.Can't say I did so well my first time out. Flavor was good, but it was tough as all get out! I cooked it at 200 degrees until the internal temp was 160, and then foiled it and put it back in. I took it out when it was about 185. because it was taking longer than I had planned - it was 8:30 pm and my husband was starving. Only let it rest for about 20 min and then sliced. My husband is convinced I overcooked it and made it tough. I kind of wondered if I undercooked it. A lot of posts I had found talked about wrapping it and letting it rest in a cooler for a few hours. Any advice? At least the flavor was good, so it wasn't a total waste. Ready to try again next weekend! I can tell from reading a lot of the posts here that practice definitely makes perfect-