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Injected, cooked until 160, wrapped, cooked until 200, just like it says online. Still very rubbery and tough.

Maybe my meat thermometer is inaccurate? Maybe I should go beyond 200 next time.

It was a very small brisket, about 4.5 pounds.

Smoker and meat temperature

Derek Fulton
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  • Hi Derek, and welcome to the site! I have a couple questions to help get you a good answer. Does your graph show time in hours? Did you insert your thermometer into the thickest part of the brisket? – LSchoon May 14 '20 at 19:46
  • Not sure. The thickest part of the brisket was pointy, thus exposing it to more surface area. I put it in a slightly thinner part but that was smack in the middle of the brisket. To actually work out which was more thermally central would require some integration.

    I would like to add that even the part of the brisket containing the thermometer was rubbery as well—the whole thing was.

     – Derek Fulton May 14 '20 at 19:48
  • Brisket is so freaking difficult. It is the triple Lindy of meat cooking. – Willk May 18 '20 at 00:11

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