Tips for my first brisket

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pasmoker73

Newbie
Original poster
Aug 7, 2017
27
11
Dauphin, PA
Hi everyone. I'm planning to do my first brisket next weekend. Got what I think was a pretty good deal at $3.09 so I took the plunge. I'll be using my MES 40 gen 2.5 with AMNPT in a toolbox mod. I plan to do it low and slow probably 225 until it gets to 165 and then put it in a foil pan with some stock and wrap it until 190. I have a hardwood blend and I'll probably add some pecan to that. I'd love to know your top three tips for doing a brisket and if there is anything you think I should do different from my plan. Oh I also have a rub of my own that has worked really well on a bunch of different things so I'm going to stick with that for now. I'll appreciate any advice you care to share. [emoji]9786[/emoji]️

 
My only suggestion would be don't get locked into using 190 as an indicator that it is tender and juicy.  At 190F, probe the meat.  If you feel resistance, it needs to cook longer.  You may need to go to 195 or higher.  If taken out too soon, it will taste dry and tough.  Personally, I use 200F as the point I start probing, but I don't wrap my brisket.  It is often done by then, but can go higher. 

The point will probe tender sooner than the flat.  Use the flat as your guide.  The point has lots of fat so it can easily go to higher internal temps.
 
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Hi everyone. I'm planning to do my first brisket next weekend. Got what I think was a pretty good deal at $3.09 so I took the plunge. I'll be using my MES 40 gen 2.5 with AMNPT in a toolbox mod. I plan to do it low and slow probably 225 until it gets to 165 and then put it in a foil pan with some stock and wrap it until 190. I have a hardwood blend and I'll probably add some pecan to that. I'd love to know your top three tips for doing a brisket and if there is anything you think I should do different from my plan. Oh I also have a rub of my own that has worked really well on a bunch of different things so I'm going to stick with that for now. I'll appreciate any advice you care to share. [emoji]9786[/emoji]️

I'm not a brisket master but here is what I can offer.

I think you have a good plan with one exception.  Stopping at 190F will very likely leave you with dry tough meat because the collagen has not broken down to produce juicy tender meat.  You will likely need to go above 198F.

Three tips:
  1. The brisket is done when it is tender.  Check for tenderness by feel.  I am going to start checking around an internal temp of 198-200F  I use a wooden skewer and if it stabs through with ease then its done.  Many use a toothpick, the temp probe, or do a bend and feel test.
  2. Use a strong wood for smoke, a brisket can handle it.
  3. Trimming out some of the big hard fat clumps on your brisket is a good idea
That's my 3 tips for ya.  I am going to do one tonight also.  I cook mine at 275F but to each is own when it comes to temp.  I get a great result at that temp and it cooks faster.  I also have been using Lumberjack's 100% Mesquite pellets and WOW the flavor is amazing!  The pellets burn with TBS and never produces the harsh thick white smoke people often get and attribute to Mesquite being too strong.

This is getting me excited to start prepping to start now :)
 
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I would suggest ramping the temps to at least 250°/275°. Bring the middle portion of the flat to 165° then pan and foil cover. Bring the brisket to 205° and check the flat with a toothpick for probe tender. If tender re-cover and let rest for at least 2 hours bringing the temp down to about 160° for slicing.
 
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Hey guys thanks for all the great tips. I did a chuck roast a few weeks ago and I was aiming for 190 but it hit 200 before I caught it. It was super good so I appreciate the advice to take the brisket to a bit higher temp and I will definitely check for tenderness as suggested. Keep the suggestions coming [emoji]128522[/emoji]
 
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