Hey all, need some advice on how to smoke partial piece of brisket
I have a 4.5lb chunk of brisket. It's the end with the point (with a small portion of the flat). It's 3.5 inches thick and roughly 6-7 inches wide. I'm having a BBQ next week for late afternoon (roughly 3pm) and am unsure on what the best way to prepare this brisket is. I've been watching Harry Soo's videos on youtube and reading up on amazingribs to compare methods. Currently I'm split between two options
I'm smoking in a WSM 18.5 inch and my temps are usually around 250F (I think I could easily hold 250-275 overnight, but I'd be a bit nervous to depend on 225-250 for an overnight cook where I cant check temps periodically). I'm also concerned that a smaller piece is at risk of drying out. I'm considering crutching with brisket tallow since it seems like it'd be helpful. I don't mind if it's rich or competition style as I'm planning on serving 0.5lb per person
I've smoked pork ribs many times (crutch and no crutch), but I've never done brisket, so I don't have experience for it yet.
Any advice and suggestions would be appreciated!
I guess there could be a third option: take the whole day before to smoke it properly at 225 or so, and then keep it warm in foil in the oven at a low temp (140F?) till the next day. Not sure if this would result in mush or not. Ultimately I want to ensure the brisket is tender and tastes good. If the bark remains fully intact that's fine with me but i'm not super obsessed over it
I have a 4.5lb chunk of brisket. It's the end with the point (with a small portion of the flat). It's 3.5 inches thick and roughly 6-7 inches wide. I'm having a BBQ next week for late afternoon (roughly 3pm) and am unsure on what the best way to prepare this brisket is. I've been watching Harry Soo's videos on youtube and reading up on amazingribs to compare methods. Currently I'm split between two options
- Put it on the smoker early that day (ideally by 9am), which gives me 6 hours until 3pm, and I could possibly get another hour-ish until I have to serve.
- Put it on the smoker the night before, and let it rest for a while the next day until serving (and/or keep it in the oven for the crutch)
I'm smoking in a WSM 18.5 inch and my temps are usually around 250F (I think I could easily hold 250-275 overnight, but I'd be a bit nervous to depend on 225-250 for an overnight cook where I cant check temps periodically). I'm also concerned that a smaller piece is at risk of drying out. I'm considering crutching with brisket tallow since it seems like it'd be helpful. I don't mind if it's rich or competition style as I'm planning on serving 0.5lb per person
I've smoked pork ribs many times (crutch and no crutch), but I've never done brisket, so I don't have experience for it yet.
Any advice and suggestions would be appreciated!
I guess there could be a third option: take the whole day before to smoke it properly at 225 or so, and then keep it warm in foil in the oven at a low temp (140F?) till the next day. Not sure if this would result in mush or not. Ultimately I want to ensure the brisket is tender and tastes good. If the bark remains fully intact that's fine with me but i'm not super obsessed over it
