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baby brisket

Discussion in 'Roll Call' started by dsls90, Jul 3, 2019.

  1. dsls90

    dsls90 Newbie

    getting ready to do my first brisket on my new pit boss. every thing i see is for a 10-15 pounder. Mine is just 2.5 lbs. Any and all advice will be helpful
    JC in GB likes this.
  2. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    JC in GB and hardcookin like this.
  3. JC in GB

    JC in GB Smoking Fanatic

    Those 10 - 15 pounders are full packers which have the flat and point connected. 2.5 pounds seems a bit light for a flat. Do you know if this is the flat or point?

    Cook is the same as with a regular brisket just the times will vary.

    Are you going to wrap the brisket at stall?

    In either case, keep a probe in the center of the meat and start proving it at 190. Pull it off when the probe goes through the meat with very little resistance. Usually over 205 is overdone IMHO.

    Happy smoking.

  4. dsls90

    dsls90 Newbie

    flavor was good with a nice smoke ring but tough as hell. I tried a second one took off at 180. still tough
  5. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Let's hear what smoker you used and the process you followed. I'm sure someone will be able to point you towards a successful outcome.
  6. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Sounds like it was severally under-cooked. At 180* your not even into probing territory. With the next one only use time/temp as a guide. When you hit 190* start probing the brisket in the thickest part. It should go in effortlessly. BTW those small flats can be the most difficult to smoke tender.

    SmokinVOLfan likes this.