Today was my second shot at a brisket - first using the SNS. The brisket was a small one, (about 2.5 lbs), I found at Costco some time ago. It came out of the freezer Sunday and I dry brined it after it defrosted. Then it went in the refrigerator wrapped until this morning. I rubbed it with Montreal Steak Seasoning around 7AM and put it back in the fridge. I started getting the cooker ready around 9:30AM and was ready to put the meat on around 10AM. The meat went in the freezer about 15 min before it went on the grill.
Temps pretty much stayed in the 225F to 245F range, but we had to go out for several hours, so I don't know what happened while we were gone. It was about 240F when we got home at about 6 hrs into the cook. I thought I was going to have a smoked brick, but the meat temp was only 165F. I waited a bit to see if it was out of the stall, and when it got to 170F I wrapped it. It took a total of 7.5 hrs for that one inch thick, 2.5 lb hunk o' meat to get to 201F. I pulled it then because it was starting to rain and the grill is not covered. Then I coolered it for an hour before slicing it.
It was tender but dry - not bone dry, but not moist and juicy either. I saved the juices from the foil wrap, and that helped. BTW - it had a great smoke ring - almost 1/4" and deep colored. We really liked the MSS I rubbed it with, so that was a positive.
So is 7.5 hrs in the ballpark for a small brisket like mine? Any suggestions for a juicier finished product would be appreciated.
Thanx ~ Ron
Temps pretty much stayed in the 225F to 245F range, but we had to go out for several hours, so I don't know what happened while we were gone. It was about 240F when we got home at about 6 hrs into the cook. I thought I was going to have a smoked brick, but the meat temp was only 165F. I waited a bit to see if it was out of the stall, and when it got to 170F I wrapped it. It took a total of 7.5 hrs for that one inch thick, 2.5 lb hunk o' meat to get to 201F. I pulled it then because it was starting to rain and the grill is not covered. Then I coolered it for an hour before slicing it.
It was tender but dry - not bone dry, but not moist and juicy either. I saved the juices from the foil wrap, and that helped. BTW - it had a great smoke ring - almost 1/4" and deep colored. We really liked the MSS I rubbed it with, so that was a positive.
So is 7.5 hrs in the ballpark for a small brisket like mine? Any suggestions for a juicier finished product would be appreciated.
Thanx ~ Ron
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