2.9 lbs Brisket

[Ptrotti]

I was looking through some of the post about a 2.9 lbs brisket and how to smoke this. As most know, a brisket is why more than 2.9lbs. This. It of meat found at most grocery stores, is part of the flat part of a brisket. Most come pre trimmed of most fat. You have to look hard to find one that fits what you want.
I did the usual pre cook brisket things - trimmed a little more, rubbed it down with the spices I like, left it in the fridge over night, brought it up to room temp while the smoker was doing its thing on getting ready.
I started it out The smoker at 180 degrees. Having a smaller cut, I wanted the collagen to beak down more. I smoker it until it hit 175 degrees IT. Brought it out and wrapped it up in three layers of foil, brought the smoker up to 200, and finished it when it hit 210. Places it in a cooler wrapped in a towel for three hours. The flavor was outstanding, tenderness was out of this world! Almost everything you want in a brisket! Almost! I found that it wasn’t as “juicy” as a packer brisket.
it was suggested that when I wrap it up, to add some Apple juice to help with this.as it would add some extra moisture to soak in.
Does anyone else have ideas, that would help make this a better brisket? Here is the before and after product. Thank you in advance!!

 

[rsopnco1]

Maybe inject not sure. I’ve never had luck with those little flats.

 

[desertlites]

I inject beef broth into mine before it goes into the smoker and again before I foil it if I think necessary. Yours looks very good.

 

[Ptrotti]

I inject beef broth into mine before it goes into the smoker and again before I foil it if I think necessary. Yours looks very good.

That is a great idea! About how much do you inject?

 

[Blues1]

I did a 3 pounder last week. Took 15 hrs, couldn't believe it. Prepared it identical to yours and turned out much like yours. I will inject my next 3 pounder and use a water pan.
At any rate, a success in my book

 

[Ptrotti]

I did a 3 pounder last week. Took 15 hrs, couldn't believe it. Prepared it identical to yours and turned out much like yours. I will inject my next 3 pounder and use a water pan.
At any rate, a success in my book

15 hours?!! Wow! It took mine about 9 hours on the smoker. About 5 to get it up to 170 then another 4 hours for the 210, I think the injection might be the way to go!

 

[desertlites]

ya I been injecting for many years. a 12 to 14 pounder I prolly use most of a can and what I don't use goes into the pan or foil pack when I wrap at 160 degree

 

[Blues1]

15 hours?!! Wow! It took mine about 9 hours on the smoker. About 5 to get it up to 170 then another 4 hours for the 210, I think the injection might be the way to go!

I know...had salmon for supper instead of brisket :(

 

[gary s]

I do whole Packers, Sorry

Gary

 

[Ptrotti]

I do whole Packers, Sorry

Gary

I do whole packers as well, but sometimes I just feed myself instead of the neighborhood, and having a smaller cut is just right

 

[Bearcarver]

Yours looks Great, From Here, Pt !!
I "Like" It !!
My Step by Step, below includes My Foiling Sauce I use on Brisket Flats.
Brisket Flat

Bear

 

[Ptrotti]

Yours looks Great, From Here, Pt !!
I "Like" It !!
My Step by Step, below includes My Foiling Sauce I use on Brisket Flats.
Brisket Flat

Bear

Looks like a winner recipe, and great step by step overview!! I will definitely try that!

 

[Ptrotti]

I’m going to try the injection tomorrow- found a 3lbs for a great price (believe it or not with all the shelves empty). Will post if this made a difference in the moisture content.

 

[Floridajetsfan]

I’m going to try the injection tomorrow- found a 3lbs for a great price (believe it or not with all the shelves empty). Will post if this made a difference in the moisture content.

Pt - How did it turn out? I'm doing a 4 pounder tomorrow and am planning on a low temp - any tips help!!!