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Partial brisket

post #1 of 19
Thread Starter 

Being single, sometimes I won't be smoking large quantities.  Today I got a 4lb point.  As far as heat and time, would I smoke it the same as a whole?  Any thoughts would be appreciated.  If it comes out good I will do a whole one later for family to come over. 

post #2 of 19
I keep the heat the same on the small pieces. You might want to cut it back if you want more smoke flavor (lower heat = more time in the smoke to come to temp).

Finished temps should be the same as usual.
post #3 of 19
Thread Starter 


Thanks, that's what I was thinking but its good to find out for sure. 

post #4 of 19
I am interested in how this came out. Cook time too. I have a 3 pounder going in tomorrow. Going to figure 5 to 6 hours. How did yours work out
post #5 of 19

You would still figure about 2 hours per pound at 225.

 

In my opinion the point is the best part of a brisket.

 

Good luck!

 

Al

post #6 of 19
Thread Starter 


I will also be doing mine today.  We can compare notes after it settles in our stomach.

post #7 of 19
Thread Starter 

Are you putting something below it to catch the grease drippings?  I thought I would and could use it to baste halfway through.

post #8 of 19
I might put a throwaway aluminum pan. Not so much for basting as for ease of clean-up
post #9 of 19
Hey scobey, any updates
post #10 of 19
Thread Starter 

I just took it out  I looks great, nice and crusty and it smells wonderful.  Warming in the oven till corn on the cob is ready.  How's yours?

 

post #11 of 19
Thread Starter 
Quote:
Originally Posted by ScobeyJohn View Post
 

Being single, sometimes I won't be smoking large quantities.  Today I got a 4lb point.  As far as heat and time, would I smoke it the same as a whole?  Any thoughts would be appreciated.  If it comes out good I will do a whole one later for family to come over. 

post #12 of 19
Quote:
Originally Posted by ScobeyJohn View Post

I just took it out  I looks great, nice and crusty and it smells wonderful.  Warming in the oven till corn on the cob is ready.  How's yours?

Still in. About 170 IT. I have about another hour or so. We shall see. Glad yours is going well.
post #13 of 19
Thread Starter 

post #14 of 19

good looking bark,,,yes !

post #15 of 19
Thread Starter 

​Thanks, it really was great.  Is it difficult to learn how to make smoked sausage?  I lived in Germany for 2 years and that is one thing I miss.

post #16 of 19
Thread Starter 


How did it come out?  I really enjoyed the juiciness of mine.

post #17 of 19
Quote:
Originally Posted by ScobeyJohn View Post
 


How did it come out?  I really enjoyed the juiciness of mine.

Not so good.  It was a bit stronger than the family liked it.  I was a bit disappointed in how long it took as well.  I figured 5 to 6 hours, and at hour 6 I finally just wrapped it in foil and finished it up in the oven.  I should know better as every smoke I have done has gone way longer than I have calculated.  

 

I used Hickory, which may have been a mistake.  I was going to use Pecan, but the Hickory was the first bag I saw.  LOL.  Also, I kept the smoke going thru the whole process.  Again, I think that may have contributed to nobody liking it.  Maybe cut the smoke off at hour 2 or 3 and just slow cook it the rest of the way.  

 

My last mistake was I just used Salt, Pepper, Onion and Garlic.  Chef Jimmy gave me a rub recipe that has been a real hit with the family, I should have used that instead.  Might have given it a bit more of a pleasant taste.  

 

Either way, I am going to give it another try when I see the meat go back on sale.  So far I am hitting about .500.  They have liked a few things, and not liked a few.  I want to try sausage one of these days, but I will wait a bit. 

 

Glad yours went well, it looks really good.  

 

D

post #18 of 19
Thread Starter 


The small one of mine seems to work real well.  I kept it at 250 for 5 hours.  When the chips burned down I put a little more in.  I also liked hickory, but then I am the only one I have to please, usually.  My son and his young lady put bbq sauce on everything any way. I got my recipe from Masterbuilt home site: 

– 1/2 cup paprika

– 4 tablespoons garlic powder

– 4 tablespoons onion powder

– 2 1/2 tablespoons dried oregano

– 2 1/2 tablespoons kosher salt

– 1 tablespoon freshly ground black pepper

good luck on the next one.  I might try smoked pizza for the kids this weekend.

post #19 of 19

Thanks for the info.  My temp was good in the smoker.  I had it about 230 to 250 all the way thru.  Not sure why it took so long to cook though.  Everything I read said it should have taken about 5 to 6 hours tops.  Oh well, seems that everything I try and cook takes more time than it should.  LOL.  

 

Thanks for the rub recipe too.  I will give it a shot next time.  I told my wife if that cut goes on sale to pick it up and I will give it another shot.  The leftovers are for lunch in sandwich form, so we shall see.  

 

Have not done pizza, but sounds interesting.  

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