Ash3751 Posted August 12, 2020 Share Posted August 12, 2020 Morning all,I smoked a small joint of brisket at the weekend , around 4lb, indirect on a gas grill and have also tried one indirect on a coal grill. Both times they have come out dry and tough. I had this on at around 10:30 and removed it from the grill when it hit 180f roughly at 18:00 and let it rest for 1 hour, temp was kept steady between 230-250.The meat was well cooked through but there wasn't much juice in the meat and it wasn't totally dry but was definitely more like a well done roast and tough. I'm wondering if the size of this joint may need to be cooked for less time? or if it still needs to hit that 200f mark? Now this was a rolled brisket joint which is whats easier to get in the UK from super markets. Do I need to maybe look for a joint that has more fat content and maybe flatten it out from being a rolled joint?Thoughts anyone?Cheers,Ash Quote Link to comment Share on other sites More sharing options...
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