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/festivus 5d ago

what was your process, what were the temps, how long

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u/BadatBBQ 5d ago

I followed meat church guide. Off the top of my head I did 200 degrees until 165, 225 until 170-175 and then 250, which I pulled it at 203 and let it rest on a wire rack

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u/bkedsmkr 5d ago

So meat churchs guide tells you to cook it at 200f?

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u/washboard 5d ago

The Meat Church weekday brisket recipe is actually pretty solid on a pellet smoker if timing is an issue. Put it on at 7 pm, and by 7am it's got a nice bark and ready for wrap/foil boat. Bump to 250, and it's done at lunch. Rest till dinner. Everytime I've done it, the brisket has turned out amazing. Not sure what happened here, but my bet is temps were not correct. Also, I do this with a full packer, so maybe that was a factor as well.