How to Cook a Small Whole Brisket?

[tander28]

I've done 4-5 briskets at this point, but each one has been more in the 11-15 lb. range. Briskets were on sale locally, so I picked up two (emphasis on the pickup part, never saw them until they were loaded in my trunk). I requested 12 pounders, but ended up with two in the 8.5-9 lb. range. They have the normal packer shape, just shrunk down some, so they are pretty thin through the flat.

I'll likely cook one hot and fast, mainly because I've never done it and this size seems perfect for it, but any tips overall? Treat them like normal, or any special accommodations due to the small size?

 

[sandyut]

I recently did a couple that size at 275/ they were great! cooked just like a big just faster. Mine were about 8-9 after trimming. If the flat is real thin just cut the thin part off for chef snacks. I cook them with the main piece and snack on these as i wait and drink.

tallbm spells that out here its about half way down - look for the pic of the packer. :)

it will be great!

 

[tander28]

I recently did a couple that size at 275/ they were great! cooked just like a big just faster. Mine were about 8-9 after trimming. If the flat is real thin just cut the thin part off for chef snacks. I cook them with the main piece and snack on these as i wait and drink.

tallbm spells that out here its about half way down - look for the pic of the packer. :)

it will be great!

Thanks for reply! My gut was to treat it the same, and just prepare for a quicker smoke. That's the fun of the forum though, I love getting others' opinions. I rarely trim my briskets outside of just getting rid of big hunks of fat and trimming the fat cap down to 1/4" or so. My reasoning is two fold: 1) I just use the dryer parts for chopped brisket (mixed with drippings and usually some sauce) and it turns out great, 2) that thin part serves as a sacrifice to protect the uniform part of the flat that I want to slice, if I cut it off that uniform part will certainly be dryer due to more surface area exposure.

I am likely going to try Myron Mixon's hot and fast approach he detailed on Facebook not too long ago, which includes panning the brisket for a while. Considering I only have 9x13 pans, I may be trimming it regardless just to fit . I'll certainly keep everyone posted how it goes, and I look forward to more replies on small brisket technique.

 

[SmokinVOLfan]

I think like you said just treat it as any other brisket. Just smaller. I recently did one hot and fast and it turned our great! Wrapped in butcher paper at 165 and pulled it at 203. Gave it a 2 hour rest then sliced up. Just as good as the low and slow ones. I have panned them before too with great results but butcher paper has become my go to. Good luck man!

 

[MJB05615]

I switched to Butcher Paper about 3 years ago, and am very happy with the Bark I get from it. I usually wrap at 165-170 IT until done around 203 + up.

Mike

 

[tallbm]

Yeah I agree with everyone, just treat it like you normally do.
If the flat part is thinner than usually u may wanna keep an eye on that part and if need be cut/remove it early if that makes sense. I smoke/cook my briskets unwrapped the entire time so if i leave the thin part on or an extra thin part of the flat on it will be inedible and makes good beef lump charcoal since it is coal consistency when done hahaha.

If you have a good strategy already then go with it and just keep a closer eye on things and u should be fine.

I think the smallest whole packer I ever bought and smoked was an 8 pound halal brisket for a coworker who doesn't get to eat BBQ due to his faith based dietary restrictions. The quality of kosher and halal beef is really really good so it made an outstanding brisket but being an 8 pound brisket the flat was super thin the last 3-4 inches.

I used my normal technique and all went well and him and his family loved it. Shortly after he started thinking about smoking meat himself he enjoyed it so much hahahaha.

So moral of the story, do what u know works and just keep an eye on it since it is smaller so things like wrapping or drying out may be more accelerated.

Let us know how it comes out! :)

 

[tander28]

I think like you said just treat it as any other brisket. Just smaller. I recently did one hot and fast and it turned our great! Wrapped in butcher paper at 165 and pulled it at 203. Gave it a 2 hour rest then sliced up. Just as good as the low and slow ones. I have panned them before too with great results but butcher paper has become my go to. Good luck man!

Thanks for the reenforcement! I usually do butcher paper (and love it), but have been interested in panning to see how it goes.

I switched to Butcher Paper about 3 years ago, and am very happy with the Bark I get from it. I usually wrap at 165-170 IT until done around 203 + up.

Mike

Butcher paper really is better than foil, interested to see the difference when panning. I expect to use BP anytime I'm doing low and slow.

Yeah I agree with everyone, just treat it like you normally do.
If the flat part is thinner than usually u may wanna keep an eye on that part and if need be cut/remove it early if that makes sense. I smoke/cook my briskets unwrapped the entire time so if i leave the thin part on or an extra thin part of the flat on it will be inedible and makes good beef lump charcoal since it is coal consistency when done hahaha.

If you have a good strategy already then go with it and just keep a closer eye on things and u should be fine.

I think the smallest whole packer I ever bought and smoked was an 8 pound halal brisket for a coworker who doesn't get to eat BBQ due to his faith based dietary restrictions. The quality of kosher and halal beef is really really good so it made an outstanding brisket but being an 8 pound brisket the flat was super thin the last 3-4 inches.

I used my normal technique and all went well and him and his family loved it. Shortly after he started thinking about smoking meat himself he enjoyed it so much hahahaha.

So moral of the story, do what u know works and just keep an eye on it since it is smaller so things like wrapping or drying out may be more accelerated.

Let us know how it comes out! :)

Great story, glad it turned out! I'm excited to give it a shot hot and fast and see how it goes. I'll give an update for sure!