First Beef Brisket

[Buck]

6.5-7 outta 10

good taste w just S&P
moderately undercooked

Specs...
2.2 lbs micro brisket
yellow mustard, salt and pepper
5.5 hrs until temp hit 168F
wrapped in pink paper with honey, olive oil, rub
1.75 hours until temp hit 198F
1 hour rest in pink paper room temp

Pretty good but next time will adjust to pull off at 165F and wrap in pink paper then back on until 205F.  I think those tweaks along will get me a more tender brisket

 

[old sarge]

When you say undercooked are you saying it was tough? Out were you looking a juicy fall apart but had to resort to slicing?
I always let my briskets rest in double wrapped heavy duty foil,  followed by wrapping in a towel, then placing in a cooler till serving time. Some folks brine, I do not.

 

[SuperDave]

Buck, don't aim for a temperature to pull it out. They are done when they are done. Do the toothpick test when they start hitting about 195. It is done when the toothpick goes in and out with no tension.

 

[Buck]

When you say undercooked are you saying it was tough? Out were you looking a juicy fall apart but had to resort to slicing?
I always let my briskets rest in double wrapped heavy duty foil,  followed by wrapping in a towel, then placing in a cooler till serving time. Some folks brine, I do not.

By undercooked I meant a little too TOUGH...not bad by any means...but I think maybe even as little as 30-60 minutes longer in the smoker would have yielded a more break apart easily pulled apart brisket

 

[SconnieQ]

Buck, small pieces of meat can be very difficult, and can be hard to keep moist. 2.2 pounds is really tiny for a brisket, and at that size, it means it is a piece of "flat", which can be dry at that size. Also at that size, it is likely USDA Select, which is quite lean. Stick to USDA Choice or Prime for smoking, and if possible, smoke a whole Packer brisket (Costco has great whole Prime Packers 13-18 pounds at a great price). The leftovers freeze great! I know it took me a while to get over my fear of large pieces of meat. But they are economical, and the quality is much better.

 

[Boone]

I do the same as SuperDave. Once the IT gets to 195 I check for tenderness every half hour until the toothpick goes in with no resistance.