Thin Brisket

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boogiewithstu

Newbie
Original poster
Oct 21, 2015
13
10
Hockeyville USA
I really hope this is the best brisket I ever had.  I spent 4 hours re-engineering the door on my smoker.  They do not sell parts for my smoker any more.  I gave them my model and they sent me a door, that would not fit.  So I had to drill the channels out off the new door and drill and rivet them on my old door. It seems to have a good seal now.

Do you cook a thin brisket the same way as a thicker one?  I am guessing the cooking time will be shorter.  This is almost 7#.


 
I put it on at 0600, an foiled it at 170.  It is 187 at 955 .  The smoker is set to 230 degrees, but it is holding at 220.  I have the temp probe in the thickest part.  This was only on for about 4 hours, and it is almost done.
 
Looks like you are well on your way! I would suggest you start probing it in several places when it hits around 195°F, and continue, if needed, until it is as tender as you desire.
 
Thanks Roger, it probed like a baked potato, I let it get to 201, and pulled it off.  I have it in a cooler resting. How long should I let it rest?
 
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