Have a brisket question

mb396 · Oct 3, 2012

Hi guys, Everytime I go to the grocery store I take a sight seeing trip through the meat department to see what's there. I can only assume that you guys do the same. We don't have a butchers shop where I live, so they are my only choice for smoking meats as of late.

Anyway I have been in a beef stage for the last few months, prob because the wife likes it better than pork. So while on my tour of the met depart i happened along a flat cut brisket that was a little over two pounds. I've never smoke a brisket before and didn't really think they came that small. So I'm looking for some smoking ideas. I use a gasser and recently got a AMNPS.

What do you guys think?

thomas phillips · Oct 3, 2012

Those small ones like that (when I could find them) are what I practiced smoking brisket on till I got the courage to tackle a full packer!

boykjo · Oct 3, 2012

A brisket flat, a gasser and a amnps....... whats the hold up........ smoke it between 225-235 to an IT of 160 with smoke. I pan the brisket and add juices at this point and foil the pan) take it ti 196....Remove it from the smoker, Wrap it in foils and a towel and set in a cooler for a hr before slicing or take it to 205 for pulling... thats what I do

Joe

pit 4 brains · Oct 3, 2012

boykjo said:
A brisket flat, a gasser and a amnps....... whats the hold up........ smoke it between 225-235 to an IT of 160 with smoke. I pan the brisket and add juices at this point and foil the pan) take it ti 196....Remove it from the smoker, Wrap it in foils and a towel and set in a cooler for a hr before slicing or take it to 205 for pulling... thats what I do

Joe

Good info here. Although larger briskeys will tolerate higher temps, the size of yours will dictate a lower temp. The meat still needs time to cook but you don't want to heat it too fast at the same time. You may consider foiling a little earlier to push it through the short stall it's going to have and to retain some moisture. This will be an informative thread so do post up some Q-view..

mballi3011 · Oct 3, 2012

If I'm smoking a brisket they come out of the wood works. Now you can smoke a small brisket but why. Smoke a 10 pounder and then slice an freezer what's leftover. A brisket sammies are really good to with alittle mayo or bbq sauce. If you want to do a small brisket I would say to nt go under 5-6 lbs thou. My 2 pennies

s2k9k · Oct 3, 2012

I have to agree with mballi. With the price of propane my GOSM usually doesn't get fired up unless it's full unless I'm smoking a steak for a reverse sear but that only takes about 45 mins. I would definitely go big but if you've already bought it then I say go for it. It will take a lot of care and keep a close eye on it because briskets that small don't have much fat and can dry out real easy. As Joe and Pit said, foiling with some beef broth will really help.

mb396 · Oct 3, 2012

That's for the info. How long would one this size take on average. I would assume the cook time would be faster per pound thank bigger brisket since there is less meat to get the heat through.

s2k9k · Oct 3, 2012

I've never smoked one that small but I would think at 225* probably around 3 hours but I would keep a close eye on it and i would foil it with some beef broth when the IT gets about 155* which would probably be about 1 1/2 hours. I smoked a 27oz T-bone once and it hit 115* in just under an hour.

mb396 · Oct 3, 2012

Thanks Dave, gives me an idea on time. I have a busy weekend ahead so I'm gonna see if I can fit in a 5-6 hour window for a smoke.

s2k9k · Oct 3, 2012

That should be no problem but I wouldn't wait and if it is done early just wrap it up good with foil and put a towel around it and put it to bed in a cooler and it will stay hot for a good while and the rest will help redistribute the juices so hopefully it won't be dry.

Hopefully someone who has smoked one that small will give some more advice before this weekend.

Good Luck and keep us posted!

Oh and another thing, you can check doneness/tenderness with a toothpick. When you think it's getting close just probe it with a toothpick and when it slides in like sliding into hot butter it is done and tender.

mb396 · Oct 3, 2012

Thanks. I might try Friday and I'll QView on the post

smokinhusker · Oct 3, 2012

Please post the details of your smoke on that size brisket flat. The first brisket packer I did weighed just over 16 lbs!

Oh and BTW...us girls stroll through the meat department too!

pit 4 brains · Oct 3, 2012

Oh and another thing, you can check doneness/tenderness with a toothpick. When you think it's getting close just probe it with a toothpick and when it slides in like sliding into hot butter it is done and tender.

Absolutely!

This, to me, is the best way to know when a brisky is done. Being this your first one, and at such a small piece, I would recommend not panning but just a simple wrap that you could probe.

Do post up some details and pics, even if it goes embarrassedly south.. We learn from our failures and remember our successes..

mb396 · Oct 6, 2012

I made some time to smoke this Flat today. I have mixed feeling on the results. I go through what I did and you folks can tell me what I could have done differently.

brisky 001.JPG

mb396
Oct 6, 2012

2.07 lbs and as you can see and decent fat cap but no real marbling to speak of.

brisky 002.JPG

mb396
Oct 6, 2012

A light coat of Worcestershire and Jeff's rub. Wrapped up and into the fridge overnight.

brisky 004.JPG

mb396
Oct 6, 2012

Out of the fridge and ready for the smoker. Fat side up. I was figuring on around 6 hours. I was wrong.

brisky 003.JPG

mb396
Oct 6, 2012

Warming up the smoker and AMNTS. In the smoker and was able to keep the chamber temp around 215*F most of the time. The temps did vary +/- 10-15* due to passing rain and clouds.

I hit a stall at 140* that lasted 3 hours. It took 8 hours to get to an IT of 160*F. I forgot to take a picture when I went from the grate to the foil pan. I put the pan back in the smoker and hit a IT 0f 205*F in 1.5 hours.

brisky 005.JPG

mb396
Oct 6, 2012

Sorry, the steam makes it hard to see. IT of 205. I took it out of the pan wrapped it in foil and then in a towel and into the cooler for 2 hours.

brisky 006.JPG

mb396
Oct 6, 2012

This is how she came out of the cooler. I thought it looked ok.

brisky 007.JPG

mb396
Oct 6, 2012

OK, so the original plan was to pull it. It was just not tender enough for that. So sliced it is. Has a decent smoke ring.

Complaints:   1. not as tender as I thought it would be.

                      2. Kinda on the dry side.

                      3. Lacked on the flavor a bit. I am chalking that up to the dryness.

Overall, it will make some decent sammies

So, any suggestions or do I chalk it up to the meat.

s2k9k · Oct 6, 2012

These things really have a mind or their own. Stalled for 3 hours? That's really strange for something that small. I've read about people doing 10# butts in under 10 hours. I am really surprised it took that long. I really thought it would be done in a few hours especially since it didn't have a lot of fat in it. I would chalk up the dryness to it's stubborness! It does look really good though, great smoke ring!

mb396 · Oct 6, 2012

I think if I ever try another one, I will look for a cut with some marbling and bigger. Regardless I enjoy the smoking process and am learning from every cook thanks to all great people on this site.

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