Did my first brisket on my Bradley today. Not bad, but not spectacular either. Below is the sequence of what I did, times, temps, etc. Any advice on making it better? It was still moist, but not fall-apart, or even pull-apart tender. More like pot roast.
Brisket was labled a "first cut" about 4.5 pounds. Nice fat cap on one side.
Set it out for about an hour before loading it into the smoker. Rubbed it with a recipe I found online, black pepper, chili powders, garlic, onion, dry mustard, salt and a little sugar. The rub is definitely a keeper!
Smoked it with mesquite for 4 hours with the Bradley set to 230 (preheated), fat cap was on top. Internal temp at the end of the 4 hrs was 168. Wrapped it in foil and put it back in the smoker. In less that 2 hrs, it was at 196 and I pulled it, wrapped it in towels and put it in the cooler to rest. Unwrapped it about 3 hrs later, still very hot, and very juicy.
As I indicated, it wasn't bad, nice balance with the rub and the smoke, but I was hoping for something that didn't require a knife to cut.
Any advice for next time would be appreciated. Thanks in advance.
JD
Bumpass, VA