Brisket issue

[cansmoke]

I smoked a small brisket today about 2 lb piece. We'd had a whole brisket cut down.
The issue is the fat cap was cut off and the meat was dry to me. Very tasty, good smoke ring and bark but still dry.

Suggestions as have 3 more pieces in freezer.

 

[JckDanls 07]

What are we cooking in/on ??

Suggest trying to get some beef fat (preferably brisket fat) at your favorite shop ... Put it on a rack above the brisket and let all that fat render down onto the meat ... catch all juices in a drip pan to use on the finish product after slicing ...

 

[smokin peachey]

I have heard of people injecting brisket. I have never tried it. JckDanls gave some good advice. You could try wrapping with some butter also.

 

[jcam222]

It’s going to be pretty tough (pun intended) to keep a small piece of flat like that tender and juicy. Definitely good advice for the fat above it. I’ve injected before and it can help , Probably a good idea for yours. You can use double strength beef broth. You can also order a commercial injection with phosphates like Butcher BBQ Prime injection.

 

[chopsaw]

Tony C's roasted garlic for injection . Has phosphates . Inject what it will hold and put in the fridge over night .

 

[chilerelleno]

Was this brisket a full Packer or just the Flat?
Regardless...
Stop cutting up your briskets
Whether you buy a whole Packer or just the Flat, stop.
Especially with just a Flat, as a Flat is challenging to cook well.
A Packer is much more forgiving and easier cook.
Cook either whole and then divide and freeze.

As for your other chunks of brisket.
I suggest smoking partially and then braise to finish and use for chile and such.

 

[jcam222]

Chile’s idea of using it in chili reminded me of this cook I did to use up leftover clod. Give it a shot, it was pretty tasty. https://www.smokingmeatforums.com/threads/texas-style-beef-chili-and-biscuits.295206/

 

[JCAP]

I have not cooked a brisket in a while and my few attempts have been on the dry side for the flat. Points are always delicious.

You could try something like this too: https://barbecuebible.com/recipe/bacon-smoked-brisket-flat/

Or this from SmokinAl: https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

 

[chopsaw]

As for your other chunks of brisket.
I suggest smoking partially and then braise to finish and use for chile and such.

Yup .
I had about a 1 1/2 pound section of a flat I took off a whole packer because it was to thin .
I seared it in a instant pot , then added beef stock and cooked on high pressure for 1 hour .
Quick release . It was tender , but not falling apart . Cubed up and in a pan . Added some Franks chili lime seasoning and used it for tacos . It was really good . To good . They expect it all the time now .

 

[bbqbrett]

I have heard of people injecting brisket. I have never tried it. JckDanls gave some good advice. You could try wrapping with some butter also.

I have only smoked brisket a few times but found that injecting helped a lot. Did a simple injection of beef broth with some melted butter and it came out really good. Some people will also inject with other ingredients to add different flavors as well.