1st Brisket. Suggestions please.

Former Member

I"m doing my 1st brisket Sunday in my 025.

The wife brought home an Excel whole brisket, trimmed, Select. But it only weighs 5.92 lbs. I was thinking about following the "Incredible Brisket Recipe" stickied at the top of this forum except:

Setting the probe in the flat,
Taking to 170 degrees internal @ 225 degree smoker temp;
Foiling and basting;
and take it to 195 as per recipe,
Resting for at least a couple of hours in the cooler.

Is this a plan for disaster? I know it's not a Choice grade and it's really small, but what's the best way to keep it moist?

6/19/094:56 PM

Original Post

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