First Brisket was a disaster - need advice

Discussion in 'Beef' started by rbosco3, Jan 10, 2016.

  1. rbosco3

    rbosco3 Newbie

    I just tried to smoke my first beef brisket yesterday.  It was 3 1/2 pounds and according to Jeff's book should have taken 5 hours at 225 degrees with an finished internal temperature of 190 degrees.  I used a dual probe digital thermometer which has been check for accuracy.  After 5 hours, the internal temperature was only 175 degrees.  It took another 2 hours to reach 190 degrees.  When I took it out, the brisket was very overdone.  Any thoughts on what went wrong?
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  3. rbosco3

    rbosco3 Newbie

    It was very dry.  I used at flat cut of brisket rather than a packer cut.  Do you think that may have been the problem?
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No, I don't think so. Did it have a fat cap on it? For a small brisket like that I would smoke it in an aluminum pan with some beef broth or onion soup, with the fat cap up. You need to keep it moist. What kind of smoker do you have? Do you have a water pan? Did you put water in it? Need more info.
     
  5. rbosco3

    rbosco3 Newbie

    It had a fat cap.  I have an electric smoker.  The water pan was full of water.
     

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