Hi again Forum
Today we smoked an 8 pound brisket (point end)--left 1/4 inch fat cap
10:30 am put the meat on the smoker fat side up until it reached 170F
6:30 pm foiled it until it reached 185F
7:30 resting time, still in foil
8:45 dinnertime
We kept the grate temperature at 225F throughout
Came out nice and tender but it wasn't moist enough. I was concerned that it was too lean -- I've used brisket a lot for pot roasting and this one did not appear to have enough fat running through it. We didn't bother with injecting it; just used a rub.
Would love to know where you all go for your brisket... pls can you recommend a butcher or other supplier..thanks
Alice and Kelvin