Newbie smoker's first brisket

Discussion in 'Beef' started by pate, Nov 22, 2015.

  1. pate

    pate Newbie

    I just purchased a Camp Chef smoker and tried it out on a turkey breast in preparation of Thanksgving using the information from this site it came out great.

    The next day I figured I would try a brisket. The selection was poor and could only get one with almost no fat. It was $7.99 a pound, but being an anxious newb I bought it anyway. I used a dry rub and smoke it on 220 for 10 hours until it reached 170. I wrapped it and left it until it hit 190. I pulled it and wrapped it and left it in a cooler for two hours before digging in.

    The taste was great, but it was a bit tougher than I hoped. It wasn't bad, but didn't pull apart like it should have.

    I moped it twice before I foiled it and added a bit more when it was foiled. Any suggestions for my next one would be appreciated.

    Last edited: Nov 22, 2015
  2.  You may have stopped cooking a bit too soon. Most of us cook until it probes as tender, maybe even over 200°.

     I don't know where you are from, but around here W M has brisket packers for 2.48 #.

     It looks like you have a chunk of flat there. The flat is leaner than the point and maybe harder to get perfect.

     Hang in there and let us know how the next one comes out.

  3. pate

    pate Newbie

    Thanks Chuck! I assumed that leaving it in longer would dry it out and make it tougher. I will grab another one and cook it until the internal temp is higher and use the probe method.

    I'm from New York (not NYC) so I will look around for a better source for the meat.

    So far my "mistakes" have been pretty tasty and I'll move forward in the name of science. :biggrin:
    Last edited: Nov 23, 2015

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