I bought a small brisket from a local butcher shop so that I could try my hand at smoking brisket without wasting a fourth of the cow. The brisket was around 8 lbs. after trimming. I mustardized it, rubbed it with "Head Country Sweet and Spicy Championship Rub" and stuck it in the fridge for a couple of hours. I then smoked in my #1 middle rack at 220F with my meat probe set to alarm at 200F. I spritzed it with apple cider vinegar at 4.5 hours. Started at 0830 and pulled it at 1700 when the 200F alarm went off. (8.5 hours). Wrapped in foil and let rest for an hour. Oh my goodness. Tender and juicy with an absolutely wonderful flavor. Best brisket I've ever eaten. My son-in-law had smoked a large brisket in the same smoker a few weeks ago using "Head Country Original" rub. He smoked it at 225 for about 12 hours with a finish temp of 190F. It was good but not spectacular. I really like the original rub on ribs; both baby back and spare ribs but not on brisket. By the way, I used 2 oz. of hickory and 1.5 oz. of cherry wood for the smoke on my small brisket. Also made the whole place smell really good for awhile.
Small brisket success.
- Thread starter jaka
- Start date
SconnieQ
New member
190 is too low in my opinion for brisket. Brisket benefits from higher temps, which is maybe why your son's was so-so. I like to go 195 in the flat, and 200-205 in the point. You will find different opinions on this forum though. Not as much for brisket, but when you get into butt, the opinions vary widely for final temps.
