I’m new using this smoker so I need some help. I dry brined a 3.5 lb brisket flat (not much fat cap) for 4 hours. Prior to smoking I added a molasses base with garlic and onion powder, paprika, black pepper and little brown sugar. One chunk cherry and one chunk mesquite. Step 1 @175 deg for 1 hr; step 2 @200 deg for 1 hr; then 225 for remainder. 3 hours in, the meat paused at 155 and even dropped to 152. I went to bed and woke up early to find it at 189. I was right there when it hit 195. Took about 14 hours total. I pulled it, double foiled and towel wrapped it and put it in a cooler. Dry, dry, dry. Smoke flavor was perfect. Thought I didn’t need to wrap it during the cook? Was it the lack of fat cap? Need a pan of apple juice underneath? Who has worked through this? I never opened the box once the cook started. Thank you!
Dry 3.5 lb Brisket Flat
- Thread starter DrNoci
- Start date
I have never had a problem. Then again, I do whole packers and there is a lot of fat/moisture. You might want to try injecting broth, or maybe even larding the meat if it looks lean (you'll need a larding needle). That might help. Wrapping a lean cut after a couple of hours of smoke might help also.
