brisket

[aldo]

Tried a small piece of brisket yesterday,2 nd time ever.oops it was dry,tough.
Seems to be a bit of a minefield with different advice but I know it's a lot of trial and error.
Some say 1 1/2 hrs a lb,just read 2 1/2 hrs lb on broil king.
It was only a 3 lb piece didn't want to buy big as knew it might go Pete tong.
Question is it possible to Cook small pieces to competition standard, a lot guys say 10 lb joints +
it was on Weber grill, temp held 225 f, wsm has not arrived yet don't think it would have changed outcome.
My gut feeling is it was Not cooked long enough.
Smoke ring on it was good though
Never give Up

[Toby]

First thing is to ditch the oven method of cooking ie x hours per pound. You want to cook to a temp until you can get a feel for what you are looking looking for. Cooking smaller pieces will always be more difficult but foiling with a little juice will help once you have achieved the bark. Have a look at the starter vids on here to get going.

[aldo]

Thanks will take advice for next time.

[BRUN]

I presume you have a temp probe ?

if not you really need one, even if to start with its a cheap one off ebay

[aldo]

Yes,I just got one.will use it in next few days.I done brisket in oven for an hour after I cut it and was alright but not quality it should be.
Thanks.

[ConorD]

As Toby says this is one piece of meat where you have to go big. A small piece can dry out easily and has to be watched more regularly to ensure that it doesn't. Get the colour that you want from the bark then foil until tender. Heat probes can be great but should always just be a guide - I have cooked the same size piece of meat on the same BBQ in the same conditions(ish) and when they were done (tender to how I wanted them) varied by almost 10 degrees on the internal probe.

Just because a probe says 195f internal temp and you read somewhere that mean done doesn't mean it is done. This is the trial and error part but with a few practices you will get amazing results.

[aldo]

Here we go again,brisket been on since early morning.got My thermometer and hit My first stall.
No rush as meat is for tomorrow, ride it out and see where it goes.