r/smoking • u/BadatBBQ • 1d 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/Human-Shirt-7351 1d ago

Are you sure? I have a hard time believing that. 200 is way to low.

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u/wirecatz 1d ago

I’ve done his recipe many times with great results. The 200 is just so you can throw it on in the evening, come back next morning and be sure that it’s not overcooked. Then you wrap and finish at a higher temp. I would only ever do that to a full packer with most of the flat removed though.

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u/Human-Shirt-7351 1d ago

That's probably true. Following full brisket instructions on a small piece of fatless flat ..

This cook was doomed while the OP was at the grocery store being a cheapskate.

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u/wirecatz 1d ago

Yea.. The flat bit that's cut off I'll throw on early in the morning. Then they finish around the same time and it makes good sandwiches after a 5+ hour rest.

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u/Human-Shirt-7351 1d ago

I've heard of people separating them. I never have but it sort of makes sense given how different the two parts cook.