new to Que

I'd leave it. Your 190* is just a starting point. May need to go higher, 205* is not uncommon. Check it at 195*, 200*, etc.

Is the brisket select or choice? It will make a difference.

Briskets are a rough first smoke. I would of went with a butt.

Each brisket is it's own critter. No two are alike, even coming from the same animal.

If it's not to your liking at 205* FTC for at least an hour and hope for the best.

When making a post like this the more details you give the better we can assist.

Good luck!

appreciate the reply, Wheelz!

it was a Wal-Mart brisket, so I'm guessing it was "select".

I used a dry rub and chunked it in the Smokette set at 225.

So, how did it turn out? What would you do different next time?

Go to the main forum & scroll down. There an entire forum on brisket.

Also read the Brisket 101. Tons of great info there.

Best..

quote:

Originally posted by Wheelz:
So, how did it turn out? What would you do different next time?

Go to the main forum & scroll down. There an entire forum on brisket.

Also read the Brisket 101. Tons of great info there.

Best..

thanks, Wheelz!

I ended up taking it out @ 190 (before I read your first response). FTC'd for 3 hours.

parts of it were tender and moist. other parts...not so much. nice bark. needs salt.

what would I do different? I'd take your advice and let the probe temp go to 200. I'd also try a different rub and apply it the night before, rather than RIGHT before popping it into the smoker.

it's edible for sure, but there is also plenty of room to improve.

pork butts next!

LOVE the Smokette, btw!