Brisket -- 7 pounds -- advice please


 

Walter Friend

New member
Hello y'all! So I'm struggling with 7 lb briskets. still coming out dry; left fat on, did 250 deg smokes for 5- 6 hours, reaching 190 deg internal in the flat. they look great but still a bit tough and dry.
i figure they need more time, but reaching 190 degrees so ? advice please Thanks !
 
Do you foil it and add something for moisture once the brisket reaches about 165 degrees? Then letting it cook for the remainder of the time in the foil?
 
Actually, we waited until 180, so it may be that we foiled a little too late. We were hoping holding off would let some more fat render down as there was still a good amount left on top.
 
Keep cooking it. 190 degrees is on the low side for a brisket being done. I've cooked them up to 205 and I've pulled them as low as 193. Use the probe test to tell when it's tender. The probe should go in like room temperature butter. 7lbs is also tiny for a brisket. I'm guessing you have a flat.
 

 

Back
Top