After 2 years I finally got up the courage to attempt a beef brisket, well, it was the flat of the brisket, 5.6 lbs. I read info on here first so I would know what to do. Started a slow burn using the Minion method. About 3 chunks of Pecan wood. Put rub on my brisket (rub was way too salty, have to try a sweeter one next time I think). Put fat side down on WSM. Kept around 225 (215-235) using my remote probe, stuck in the side of the brisket the whole time so I wouldn't need to ever lift the lid. Hit the Plateau at the 165 degree mark, for about 4 hours. It took 13 hours total to reach 190, then it seemed to stop there. Figuring that a 5.6 lb piece shouldn't take 13 hours, I wondered how accurate my temp probe was, and figured if anything, it was overcooked.
Took off at 190, foiled for another 45 minutes and let it sit. But when I cut into it it was hard to cut, meat was very dry (I made sure to cut against the grain)... also, for some reason I didn't have a smoke ring. I don't know if it was undercooked or overcooked. The brisket came trimmed already, but there was probably at least 1/4 inch fat on the fat side. I am stumped. Figured 13 hours should have been way more than enough time for a 5.6 pound flat. It was select, not choice. Any help would be greatly appreciated. Not sure I want to try another one for now since the cost of a brisket is not cheap, even for just the flat!
