Last minute brisket

Discussion in 'Beef' started by fireman6x9, May 5, 2016.

  1. fireman6x9

    fireman6x9 Newbie

    I decided to do a last minute brisket. It's my first one and all odds are against me but I needed to do it or else it will never get done. I'm not expecting anything great cause I rubbed with ground black pepper and salt. It's a 2.5lb flat. It is seen here with the smoker set at 260-270. I will smoke for about a few hours and check the internal temp. Once it's close to temp, I'll start the toothpick test. I'm hoping it won't take too long since it's a really small one.

     
  2. tweaked

    tweaked Fire Starter

    CT
    Hey salt and pepper are just fine, let the beef speak for itself. I would guess at that weight and temp (pending it's actual chamber temp and not set temp), 4 hours cook time.
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks like a good start

    Richie
     
  4. smokinal

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

    I agree, it looks like a good start.

    Good luck!

    Al
     
  5. fireman6x9

    fireman6x9 Newbie

    Well the end state was a smoked brisket that was rushed. I pulled it out at about 4.5 hrs. I rubbed, placed on the smoker and maintained 260-270 the whole time on average. I did not wrap at all. I pulled the brisket at about 192 degrees. Rested it for only half an hour. I didn't trim at all and maybe that was one thing I need to do next time. Result was a nice tender thin part and very tough on the thickest part. Here is the end state view

    Back to the drawing pad with what I liked and what I would like to do better next time.
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Just can't rush good BBQ! Allow for more time next time and probe for tenderness. I have only done full packers and usally need to cut a small hunk off to fit my smoker I always wrap the chunk before going to bed and have it with eggs for breakfast. Wrapping may be your best bet for flats.
     
  7. hardcookin

    hardcookin Master of the Pit

    Most briskets I cook usually are done around 205. Though I have pulled some as early as 195 or as high as 210.
    As mentioned above...check the thickest part of the brisket and when it is probe tender it is done.

    Your first brisket smoke was a good learning experience Thumbs Up
     
  8. If you have any left. Place the slices in a foil pan with some liquid ( butter,apple juice or apple cider vinegar ect.) and cover tight with foil. Put back on the fire to re- heat/steam for an hour or two..  That should tenderize them pretty good.

    I have saved a number of briskets doing this.
     
  9. fireman6x9

    fireman6x9 Newbie

    Thanks for all the advice gents. It didn't turn out that bad, it just didn't pass the pull test. Definitely can't rush good BBQ. I think I'll stick to smoking on the weekends when I have more time. It was a good experience and I can't wait to do it again. Next time I'll try wrapping and I think I'll order the maverick 733 today. I only had one probe thermometer so it was hard to monitor both temps.
     

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