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Small 3 LBS Brisket - Qview

post #1 of 8
Thread Starter 

I found a small brisket marked down on Friday, smoked it yesterday. The price came out to $2.35 per LB.

 

Grabbed a small porn lion and made an early dinner. Never foiled it, pulled at 185°F, wrapped and let sit in a cooler (towel wrapped around) for 30+ minutes.

 

Was dam tastey. Thinking that I should have pulled at 165°F, it wasn't dry but need some wasn't super moist.

 

on with the Q-view! there was a Nice Smoke Ring.

 

 

 

 

 

 

post #2 of 8
This is a good thread for my question as I found a small, 3.5 lb brisket flat at the store yesterday and put it in the smoker today. This little tiny thing has stalled for over 2 hours at 155*. I've never had one this small, stall for nearly this long. Is that amount of stall possible for a piece of meat that small?
post #3 of 8
Guess it is possible as I put in a different therm to check the temp and the original was spot on. The good news is that after an almost 3 hour stall, it has started to move again. Up to 158 now.
post #4 of 8
Thread Starter 

That stall is the biggest unknown, sort of like finding dark matter.

 

Watch the meat temperature and once it rises, the stall has passed.

 

waiting to see your finished product.

post #5 of 8
It's up to 195, unwrapped and being probed every 5 minutes waiting for that buttery probe. Still a tiny bit tough.
post #6 of 8

Scooter, that brisket looks great!

post #7 of 8
Quote:
Originally Posted by bgosnell151 View Post

This is a good thread for my question as I found a small, 3.5 lb brisket flat at the store yesterday and put it in the smoker today. This little tiny thing has stalled for over 2 hours at 155*. I've never had one this small, stall for nearly this long. Is that amount of stall possible for a piece of meat that small?

I smoked a brisket yesterday too and it was small, maybe 1.8 lbs. Overall it took about 8 hours of cook time. I thought it was crazy but I had faith in my meat probe and pulled it when it finally reached 190. Let it sit wrapped in foil and a towel for an hour. It was incredible, best brisket I've made. I thought that I had to get a nice sized brisket for it to be any good, guess not. Anyways, I think times can vary a lot for meats when they are being smoked. Best to go by the probe, trust it, and be patient.

post #8 of 8
Porn lion sounds deish!

3.5 lb brisket going on today.
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