Smallest brisket I've done. Was worried it might get done too quickly, but worked out really well. Came out juicy and tender with a nice smoke ring. Sorry, not the most professional photos ever, but you get the idea.
225° until internal temp of 160°
Bumped up to 275° until internal temp reached 180°
Bumped again up to 325° until internal hit 200°
Pulled and let rest for 30 min.
Total smoke time: 7 hours ( not counting 30 min rest).
Slices are a little thicker than need be, but my stomach didn't seem to notice.
by kabula_lampur
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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How many lbs was it?
At this size I think I’d rather two chuck roasts. Try that out if you already haven’t!
Nice Cutco Santoku, how’s that working for slicing?