Brisket French Dip Advice

[jamiew]

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

 

[tropics]

You can make a nice smoky au jus

Richie

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

 

[crippledcracker]

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.

 

[jamiew]

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.

 

[dirtsailor2003]

 
You can make a nice smoky au jus

Richie

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

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!

 

[SmokinAl]

For a brisket that small I smoke them in a pan with some french onion soup.

Al

 

[jamiew]

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.