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Second Brisket

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c14james35

c14james35

Meat Mopper
Original poster
Apr 5, 2014
214
29
Since its going to be a nice day tomorrow and I'll be out working in the yard all day i decided to pock up a brisket. Went to the local big chain grocery store all they had was small 3 pound flats. The first one i did was 9 pounds from the butcher. I know its done when its done but anyone have an idea on time for it sonce its so small? I dont want it to be done to early other wise i wont want to get anything done after i eat the whole thing
 
Hi James,

A 3 lb brisket will be a challenge.  I would keep the temps at 225 and no higher.  The brisket needs to cook slowly to render the connective tissue without drying out.  It could be done in a very short time, but if the connective tissue hasn't had time to melt, it will be tough.

Mike
 
Ya i wasnt going to go over 225 do you think i should try lower around 200 or so to give it more time
 
c14james35 said:
Rubbed with jeffs rub. Didnt have enough ingredients to make the texas style.
Click to expand...
I haven't done a brisket with Jeff's rub, I'm very curious about this brisket.  
drool.gif


Mike
 
Looks good,I've always wanted to try to make deer stick. Brisket currently at 152. Been on since 2 got a late start because of a long trip to Lowes.
 
This 3 pound brisket is taking a while the IT temp dropped during stall but its back up in the 165 range now. I though I'd have it in the cooler by now only being 3 pounds
 
Still on the smoker good thing i had some ben and jerrys for a snack
 
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