Grass Fed Brisket

[EverettBBQ]

I was given a 5# grass fed brisket. The person who gave it to me wants me to smoke it the Sunday for a group dinner.

I have cooked lots of prime briskets in competition over the last 10 years. I typically start with a whole packer, about 18#. I inject, rub and smoke at 275 deg. I wrap with foil at around 165 deg with foil. Pull at 205# and rest for 1 to 2 hours.

I have read that the grass fed brisket is very lean and tends to dry out.

Any pointers for my first small, grass fed brisket?

 

[jzadski]

Well inject for sure and really keep an eye on it. Might be a good one to try the tallow method

 

[bowhnter]

I just did one a few weeks ago. Smoked as normal ~225, I then put in a foil boat and finished to 203. I had a long rest period (15 hrs) , so covered and put in a 170 oven overnight. It was tender and juicy the next day.