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smoke a 'baby' brisket?

post #1 of 4
Thread Starter 

Hi, I'm new, my wife saw a masterbuilt electric smoker on QVC; so we went to Sam's and bought the 40" version.

 

Smoked some whole chickens, chicken parts, polish kilbesa/peppers/onions, & burgers.

 

All freakin delicious!

 

So I bought a small brisket, 2.5#, do I treat it like any other size, it'll just cook faster? 

 

Just rub it & smoke it, or should it be sauced?

 

 

on a side note, what else can I throw in this thing?

post #2 of 4
Quote:
Originally Posted by bryanw20 View Post
 

Hi, I'm new, my wife saw a masterbuilt electric smoker on QVC; so we went to Sam's and bought the 40" version.

 

Smoked some whole chickens, chicken parts, polish kilbesa/peppers/onions, & burgers.

 

All freakin delicious!

 

So I bought a small brisket, 2.5#, do I treat it like any other size, it'll just cook faster? 

 

Just rub it & smoke it, or should it be sauced?

 

 

on a side note, what else can I throw in this thing?

Treat it the same as a larger brisket. I don't sauce brisket in the smoker. I do serve it on the side to my guest. 

You can throw about anything that will wit in it from hot smoked to cold smoked. The limiting factor is the upper limit of 275°. That is not high enough to make poultry skin crispy. You can fix that in the oven or on a grill.

 You might also look into a AMNPS for a smoke generator. It will make it a cold smoker as well as a set it and forget it smoker.

Happy smoken.

David

post #3 of 4

I recently smoked a 3.5# Flat. I used S&P only. Smoked at 250*, foiled at 160, pulled at 205*. It tasted great!

 

Here is a good video on brisket: https://www.youtube.com/watch?v=VmTzdMHu5KU

 

post #4 of 4

I'm so darn hungry after watching the Brisket series...damn

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