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Smoking small brisket flat ( with Q Views)

post #1 of 18
Thread Starter 
Got a small 3lb brisket flat from a local farm couple of weeks ago. Was harvested on 9-11 last month. I paid way too much for it. It was about $10 lb. but that was on the basis that no antibiotics or hormones and GMO grains were used on these cows. Essentially ... As the farmer put it , "these are free range Happy cows. ". So I'm going to put it to the test to see if I can tell the difference between commercially produced beef VS. humanely raised beef. One thing I Know I have going against me is that for one, the brisket cut is small and unfortunaly trimed a little too well. Not much fat was left on. So yesterday I had injected it with a beef broth solution mixed with some spices and let sit. And late last night I pulled it and used a slather of a a Dixie smoked mustard and used a Rub . Combination of loveless dry rub and butt rub. And has sit all night. Plan on smoking at 225 using some hickory splits. And pecan splits. Until IT reaches 160 , then going to try wrapping in butchers paper untill it reaches about 195 , then towling it in a cooler and let it rest a couple of hours. Never have smoked such a small "expensive" brisket and also wrapping it in butchers paper vs foiling it. So I'm in new territory. Any recommendations throughout the day would be much appreciated!!


post #2 of 18
Thread Starter 
And here we GO!
grilling_smilie.gif

post #3 of 18

Looking good keep us posted

 

Gary

post #4 of 18
Thread Starter 
1 1/2 hours in. Good grief. IT already at 130? Wonder if I should drop temp to 120?

post #5 of 18
Thread Starter 
Almost 4 hours in. Just added few more coals.
post #6 of 18
Thread Starter 
IT @160. Time to wrap.



post #7 of 18
Thread Starter 


Struggling through the Plato
post #8 of 18
Looking good.
post #9 of 18
Thread Starter 
Quote:
Originally Posted by BigGQWesty View Post

Looking good.

Hey I noticed you are a boiler maker. I used to be a pipe insulater at mead paper plant. Coming in behind you guys during shut downs. Insulating pipes and vestibules. Very hot work ...
post #10 of 18

Lookin' forward to final pics and results. Also, that  hors douevres plate looks REAL tasty !

post #11 of 18
Thread Starter 


10 hours in.
post #12 of 18
Thread Starter 
[IMG ALT=""]http://www.smokingmeatforums.com/content/type/61/id/348762/width/350/height/700[/IMG 11 hours later.slight little buzz. Didn't think such a little flat would take so long
post #13 of 18
Thread Starter 
post #14 of 18
Thread Starter 
time to rest ....,
post #15 of 18
Thread Starter 



Well ...... Well worth the Waite . I can't believe how tender this is !!!!!!!.
post #16 of 18
Thread Starter 

Wow. I wish pictures could portray meat as if it were cotton candy. Only regrets I wish I would of started earlier, just didn't think a "small little 3lb brisket would have taken so long. irony.gif
My family has gone to bed , hate it when that happens
1:sorry.gif
Edited by Smokeburns - 10/26/14 at 9:01pm
post #17 of 18

Gosh, that looks terrific. My compliments.

 

Disco

post #18 of 18
Man that looks super....beautiful color. Nice Smoke!!! icon14.gif
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