4lb Brisket Help

[JMAC1604]

Good Afternoon, All,

This is my first brisket smoke. Using the MES 30" (Model 20071117). For Thanksgiving next week I thought I would smoke a smaller brisket in supplement to our baked Turkey to give my guests some options.

As you know, everyone has their own methods to smoking. I was thinking of running the smoker at 225-230F until IT of around 185-190. I am using oak pellets and expect around 5-6 hours.

Any recommendations to the above approach? Use juice in the drip ban? Spray the brisket often?

Thanks in advance for help and Happy Thanksgiving to all!

 

[drunkenmeatfist]

It sounds like you have a piece of a flat. I have tried smoking a small piece like that a few times and never had success. Tried wrapping and even injecting and it always came out dry. Maybe others here have got it right, but to me it seems a piece like that is too small to come out right.

 

[bbqwillie]

If it's only 4 lbs (a small flat) I'd Sous Vide it. But if you're hell bent on smoking it, I hope it has a lot of "marble" in it otherwise it's going to be dry and tough. Getting a small flat like that tender is a real challenge.

 

[campfire218]

I've found using apple cider vinegar in the water pan with the vent 1/2 way open works great. Trim the hard fat, but leave enough of a fat cap that it doesn't dry out.

 

[SmokinAl]

Smoke it in a pan with some french onion soup, carrots, celery, garlic, & onions.
Let the brisket sit right in the juice with the veggies. When it's done strain the veggies, & de-fat the juice.
Bring it to a boil with a little red wine & use that as an Au Jus for the brisket.
Al