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Itty Bitty Brisket Questions

post #1 of 10
Thread Starter 


Another brisket nOOb.

I found a small brisket at Costco, it's about 3 1/2 pounds and didn't have much of a fat cap at all. I trimmed some tough skin and injected it with a homemade jus (bone stock, red wine, Worcester sauce.) I will rub it later with a little salt and lots of black pepper.

I know that brisket can take upwards of 20 hours. I was wondering if size matters in terms of time? I know that it's done when it's done, we want it for Saturday supper and I'm wondering when to put it on. A long rest time is fine but I don't want to overcook it.

Teach me Brisket Wizards! th_Slab_of_meat.gif
post #2 of 10

That brisket is pretty thin, I would expect 6 hours at 225-250...JJ

post #3 of 10
Thread Starter 
Thanks JJ!

It is pretty thin, maybe an inch at the thinnest and 1 1/2 to 2 inches at the thickest.
post #4 of 10

I agree with the Chef. But please mind that meat carefully. You are correct that it is very lean. ..Which can cause it to cook faster and then dry out since the fat cap has been removed. Start probing the brisket when the internal temp hits 190. Use a toothpick or a fork. Once you get it to the point that you have little resistance .. like you're poking butter .. Take that beef off and wrap it for a bit.  Then carve. 

b

post #5 of 10

You may want to lay some bacon strips on top to keep it moist, since it has no fat cap.

 

Al

post #6 of 10
Quote:
Originally Posted by SmokinAl View Post
 

You may want to lay some bacon strips on top to keep it moist, since it has no fat cap.

 

Al


bacon and brisket...mmmmmm...that definitely sounds good.

 

 

Happy Smoking,

phatbac (Aaron)

post #7 of 10

Two of my favorite food groups,  Meat and Maet

 

Gary

post #8 of 10

How did it turn out Bunny? 

post #9 of 10
Thread Starter 
Longer than I thought, 6 hours to get to 160, then I wrapped it with jus. Another couple-three hours until 200. It had very good flavor but was dry. The leftovers that sat in the jus all night were much better.

I will try and source a better cut next time, thanks for all the advice,
post #10 of 10
Every brisket flat I've cooked seemed "dry", but reheating with juice or bbq sauce or even gravy made it good.

The flavor makes it!
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