Brisket French Dip Advice

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Original poster
Dec 7, 2016
Sioux Falls, SD
Itching to smoke again... tomorrow is supposed to be in the 30's, so it beats the last time I smoked at 7 degrees (-11 with wind chill). I have a small amount left on a gift card to a local store called Meat Lodge. They carry smaller brisket flats which I figured I'd smoke and turn into french dip sandwiches.

My only smoked brisket was a full 14.5 lb packer. Any advice on doing a smaller flat? I read somewhere on here to do it fat side down? I did the packer fat side up.

Planning to keep the drippings for making the au jus for these.

Thanks in advance for any advice
JamieW I got a little 3.75lb brisket flat on the smoker right now. I've never done one this small so I was worried it may dry out? I will let you know how it turns out.
Nice! Let me know how it turns out! Do you have a water pan? That goes a long way with keeping things moist. Also, when I did the full packer, I found that resting it in a cooler for a couple hours, wrapped in foil and a beach towel made all the difference in moisture.
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My preference would have been to cook a tri tip not a small brisket for French dip sandwees. For that small of a brisket I would cure it and make pastrami out of it. Then have Rueben's!
dirtsailor: I did decide to go with a tri tip... makes more sense. I've had it in the fridge all night with a dry rub of SPOG & montreal seasoning. I wish I had a meat slicer... that's my next toy. I think I can get pretty thin with a filet knife. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.