smoking brisket advice needed

Discussion in 'Grilling Beef' started by rwb56, Mar 30, 2016.

  1. rwb56

    rwb56 Newbie

    So, for Passover this year, the usual brisket maker it out of town so I was asked to take over the duty and I said "sure, if instead of the traditional brisket, I want to do a smoked brisket".... and the drooling response was yes...

    So, i did a test run this weekend... my smoker is small so used a 2-3# brisket, made my own rub, hickory wood...

    low and slow.. pulled it at 185... wrapped it in foil..  wrapped in towel... into the cooler... and left the thermometer in to see what happens... temp dropped like a lead balloon...

    took out after an hour and cut...

    some came our great but it seemed a little tough/chewy.... where it's such small pieces I'll be doing should I have let it get to 200 before I pulled it so it breaks down the meat better?

    Please any advice appreciated! I'll have to do another trial run and make sure I have it down...

    also, to reheat... I'm going to make a sauce/gravy and reheat it in the oven that day/night...  I figure the liquid when it's in the oven will help it keep moist? any advice on the reheat? low and slow again? I mean, I don't want it to take a couple of hours for it to be ready.

    thank you all for advice....

    I'm using the Char-grill big-easy infrared smoker...

    I once had a big cookshack smoker... sold it when I moved.... some day I'll have one of those again.... this little guy is good but like I said a rack only holds a 2-3# brisket.
     

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