First smoked brisket - Bringing this up again

[GreenID]

My brisket did not turn out tender (about the consistency of a steak) but still tasted good.  Want to know what went wrong?

1. Got a 7 lb packer and just smoked the flat
2. Injected with beef broth, applied rub and rest in refrigerator over night
3. Smoked the flat at 225 until an IT of 160 and then foiled – took 3 hours
4. Pulled flat at an IT of 203 and then placed in faux cambro for four hours
5. Total smoking time 6.5 hours
6. When removed for serving the IT was 140.

Did it cook too fast?

 

[SuperDave]

Something is rotten in Temperatureville.  Both time and texture make me seriously doubt that you were actually at 203.  What was your thermometer source?

 

[GreenID]

Maverick ET-733.

 

[gregbooras]

More important did it taste good?

Greg

 

[GreenID]

Greg,

Yes it tasted good .

 

[DivotMaker]

Pictures, Jackie??

 

[Walt]

If the Packer was 7lbs how big was the flat (3lbs)? You said you only smoked the flat. Is this correct?

 

[GreenID]

Tony,

Sorry I did not take any pictures, I thought about it after I was done.  I'll remember next time.

Walt,

Yes the flat was about 3 pounds.

 

[GreenID]

Anymore suggestions?

 

[DivotMaker]

Anymore suggestions?

Jackie,

Next time, leave the packer intact, especially if it's that small.  A 7 lb packer is really little, so splitting a 3 lb flat off is reallylittle!  Small cuts, like that, are really difficult to smoke right, no matter what you do to them.  Usually, they take a lot longer than a larger cut (time per pound), and are difficult to get to maintain moisture.

Next time you do a brisket, get at least a 10-12 lb packer, and leave it together.  Trim the fat cap to about 1/4", and score it (down to the meat) in about a 1" grid.  This will help it absorb brine/rub/smoke.  Put your temp probe in the flat, where the point meets it (kind of "center mass"), and smoke to 195.  Leave the door closed the whole time, with a water pan in the smoker - no need to foil wrap until it's done.  Wrap and rest (double-HD foil, cooler, covered in towels) for at least 1-2 hours.

Stay away from small cuts (less than 7-8 lbs, for a flat only) - you'll be glad you did!

 

[GreenID]

Tony,

I'll remember that the next time I'll get a larger packer and will provide a report.

 

[DivotMaker]

I know it will work better, Jackie!

 

[drains]

3 lbs? In Texas that's a steak not a brisket! ;D  if you intend to smoke flats that small then I suggest brining it first. This will help with the moisture retention. Small cuts of meat are notoriously hard to get right consistently. Good luck!

 

[DivotMaker]

3 lbs? In Texas that's a steak not a brisket! ;D

Ha!!  That's a line I've used here before! LOL!  Same is true in Arkansas!