- May 28, 2018
- 27
- 32
So this past week I asked my husband to pick out something for me to smoke for dinner, thinking he would choose ribs or something similar. Instead he chose a brisket and it was only 3lbs, so I was worried that it wouldn’t smoke well. Usually those small ones are too trimmed down. After reading around here a lot I figured that I had mostly flat with the tiniest bit of point attached. There was also a decent fat cap on it, so I said to heck with it and tried smoking the lil sucker.
Rubbed him down and had him in the smoker fat cap up with pecan at 225-250. I did not foil wrap, because I was not encountering much of a stall. Pulled it off at 208 when it was probe tender. Had a beautiful bark and smelled amazing. Wrapped it up in a cooler for 1 1/2 hours. Sliced it up with some veggies for dinner!
Overall, I’m pretty happy with my first try at brisket. Things I’m going to watch/change next time: I will definitely wrap and/or spray next time. Parts of it were just about perfect, but there were definitely some dry spots and I barely had any juices post rest. I also need to figure out a better knife for slicing it. My large serated knife shredded it and my big chefs knife couldn’t quite get through the bark. I finally had some luck with my turkey carving knife, but the slices were thicker than I’d like.
I’m planning on using the leftovers in some smoked Mac n cheese cause that just sounds like perfection to me. Probably going to use this recipe from Les3176, I searched through a lot and this sounded right on the mark.
https://www.smokingmeatforums.com/t...qview-heavy-now-with-mac-heese-recipe.102871/
Links that were helpful to me:
https://www.smoking-meat.com/august-27-2015-brisket-smoking-tutorial-for-dummies
https://www.smoking-meat.com/september-15-2016-smoked-brisket-for-game-day
Rubbed him down and had him in the smoker fat cap up with pecan at 225-250. I did not foil wrap, because I was not encountering much of a stall. Pulled it off at 208 when it was probe tender. Had a beautiful bark and smelled amazing. Wrapped it up in a cooler for 1 1/2 hours. Sliced it up with some veggies for dinner!
Overall, I’m pretty happy with my first try at brisket. Things I’m going to watch/change next time: I will definitely wrap and/or spray next time. Parts of it were just about perfect, but there were definitely some dry spots and I barely had any juices post rest. I also need to figure out a better knife for slicing it. My large serated knife shredded it and my big chefs knife couldn’t quite get through the bark. I finally had some luck with my turkey carving knife, but the slices were thicker than I’d like.
I’m planning on using the leftovers in some smoked Mac n cheese cause that just sounds like perfection to me. Probably going to use this recipe from Les3176, I searched through a lot and this sounded right on the mark.
https://www.smokingmeatforums.com/t...qview-heavy-now-with-mac-heese-recipe.102871/
Links that were helpful to me:
https://www.smoking-meat.com/august-27-2015-brisket-smoking-tutorial-for-dummies
https://www.smoking-meat.com/september-15-2016-smoked-brisket-for-game-day
