Partial brisket

Discussion in 'Beef' started by scobeyjohn, Jul 26, 2016.

  1. scobeyjohn

    scobeyjohn Newbie

    Being single, sometimes I won't be smoking large quantities.  Today I got a 4lb point.  As far as heat and time, would I smoke it the same as a whole?  Any thoughts would be appreciated.  If it comes out good I will do a whole one later for family to come over. 
     
  2. I keep the heat the same on the small pieces. You might want to cut it back if you want more smoke flavor (lower heat = more time in the smoke to come to temp).

    Finished temps should be the same as usual.
     
  3. scobeyjohn

    scobeyjohn Newbie

    Thanks, that's what I was thinking but its good to find out for sure. 
     
  4. I am interested in how this came out. Cook time too. I have a 3 pounder going in tomorrow. Going to figure 5 to 6 hours. How did yours work out
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You would still figure about 2 hours per pound at 225.

    In my opinion the point is the best part of a brisket.

    Good luck!

    Al
     
  6. scobeyjohn

    scobeyjohn Newbie

    I will also be doing mine today.  We can compare notes after it settles in our stomach.
     
  7. scobeyjohn

    scobeyjohn Newbie

    Are you putting something below it to catch the grease drippings?  I thought I would and could use it to baste halfway through.
     
  8. I might put a throwaway aluminum pan. Not so much for basting as for ease of clean-up
     
  9. Hey scobey, any updates
     
  10. scobeyjohn

    scobeyjohn Newbie

     
  11. scobeyjohn

    scobeyjohn Newbie

     
  12. Still in. About 170 IT. I have about another hour or so. We shall see. Glad yours is going well.
     
  13. scobeyjohn

    scobeyjohn Newbie

     
  14. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    good looking bark,,,yes !
     
  15. scobeyjohn

    scobeyjohn Newbie

    ​Thanks, it really was great.  Is it difficult to learn how to make smoked sausage?  I lived in Germany for 2 years and that is one thing I miss.
     
  16. scobeyjohn

    scobeyjohn Newbie

    How did it come out?  I really enjoyed the juiciness of mine.
     
  17. Not so good.  It was a bit stronger than the family liked it.  I was a bit disappointed in how long it took as well.  I figured 5 to 6 hours, and at hour 6 I finally just wrapped it in foil and finished it up in the oven.  I should know better as every smoke I have done has gone way longer than I have calculated.  

    I used Hickory, which may have been a mistake.  I was going to use Pecan, but the Hickory was the first bag I saw.  LOL.  Also, I kept the smoke going thru the whole process.  Again, I think that may have contributed to nobody liking it.  Maybe cut the smoke off at hour 2 or 3 and just slow cook it the rest of the way.  

    My last mistake was I just used Salt, Pepper, Onion and Garlic.  Chef Jimmy gave me a rub recipe that has been a real hit with the family, I should have used that instead.  Might have given it a bit more of a pleasant taste.  

    Either way, I am going to give it another try when I see the meat go back on sale.  So far I am hitting about .500.  They have liked a few things, and not liked a few.  I want to try sausage one of these days, but I will wait a bit. 

    Glad yours went well, it looks really good.  

    D
     
  18. scobeyjohn

    scobeyjohn Newbie

    The small one of mine seems to work real well.  I kept it at 250 for 5 hours.  When the chips burned down I put a little more in.  I also liked hickory, but then I am the only one I have to please, usually.  My son and his young lady put bbq sauce on everything any way. I got my recipe from Masterbuilt home site: 

    – 1/2 cup paprika

    – 4 tablespoons garlic powder

    – 4 tablespoons onion powder

    – 2 1/2 tablespoons dried oregano

    – 2 1/2 tablespoons kosher salt

    – 1 tablespoon freshly ground black pepper

    good luck on the next one.  I might try smoked pizza for the kids this weekend.
     
  19. Thanks for the info.  My temp was good in the smoker.  I had it about 230 to 250 all the way thru.  Not sure why it took so long to cook though.  Everything I read said it should have taken about 5 to 6 hours tops.  Oh well, seems that everything I try and cook takes more time than it should.  LOL.  

    Thanks for the rub recipe too.  I will give it a shot next time.  I told my wife if that cut goes on sale to pick it up and I will give it another shot.  The leftovers are for lunch in sandwich form, so we shall see.  

    Have not done pizza, but sounds interesting.  
     

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