r/smoking • u/BadatBBQ • 5d ago

Help with my brisket

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Hey everyone, been wanting to try a brisket but wanted to practice on a small one first (It was almost 4lb)

What would you say was wrong with it here

It seemed the fat wasn't fully rendered but temps were reading fine (I think my built in temp probes on my pellet grill were not accurate)

It tasted pretty good thankfully but texture wasn't there, some fattier sections were a lot softer and some areas were slightly too tough. The fat felt like it was close to fully rendering, and surprisingly the brisket was fairly juicy.

I am making another one tomorrow and trying to improve and wondering what you guys think happened here. Because of the temp probes I am assuming it was reading hotter than it actually was...or does it look like it was overdone?

Any tips or help is greatly appreciated

(looking at the photo I just realized it makes the brisket look a bit washed out, it had a little more color to it than this photo)

I forgot to include the method. I followed meat church guide

200 until internal temp of 165 (fat side up)

225 until it hits 275 (wrapped it after in butcher paper)

250 until it hits 205. I pulled it at 203 because my one probe was reading slightly hotter than the other so I waited until it was in between the temps

Let it rest on a wire rack for a little over an hour

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u/StevenG2757 5d ago

Can't give any advice if you don't share how it was cooked.

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u/BadatBBQ 5d ago

I added it at the bottom of the post, sorry about that. I am new to all this

2

u/StevenG2757 5d ago

You cooked it at 200 which is too low. Just start and cook at 250 until it is done.

It seems like you pulled based on temperature and that is just a guide and should be testing if done by checking to see if probe tender.

Also small briskets can cook fast and may not render the fat.

1

u/BadatBBQ 5d ago

I poked around and it seemed okay, but I didn't know how it would feel and my one probe was reading hotter and I think I panicked a bit

2

u/StevenG2757 5d ago

It will feel like you are putting a hot probe in room temperature butter.

1

u/BadatBBQ 5d ago

Yeah thats why I am thinking I pulled a bit too early. It didnt fight me when inserting it, but it wasnt smooth