Mini brisket section, ideas

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SmokingUPnorth

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So my wife has never had brisket and I saw this at the local NEX. Figured I’d get it to let her try it. It’s a small section of a brisket. My question is. One this small does anyone know how to go about cooking it? And what to run it with. I was thinking just SPOG and lots of it right? And 225 in wrapped until finished temp?
 

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I'd smoke it low for a few hours and then braise to finish. Don't worry about temp, just cook till tender.
 
Your brisket flat appears to on the small side and well trimmed.
You might want to consider Al's method...just food for thought.

 
Thanks for the help guys. Pulled it at 195. Didn’t get much bark with it only taking about 4 hours. It was pretty good though.
 

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Looks fantastic. How did she like it?
 
So my wife has never had brisket and I saw this at the local NEX. Figured I’d get it to let her try it. It’s a small section of a brisket. My question is. One this small does anyone know how to go about cooking it? And what to run it with. I was thinking just SPOG and lots of it right? And 225 in wrapped until finished temp?
I have been cooking these little guys for a while, I do the usual brisket things- trim some of the hard fat off, rub it down with my favorite rub, pop in the fridge over night, then bring up to room temp before going into the smoker.
The problem I have with the smaller cut, for me, is the moisture or juiciness of the end product.
I start smoking it at 180 degrees to break down more of the cologne, and wrap it up at 175 degrees IT. The increase the temp to 220 until the IT reaches 205 - 210 degrees IT. The smoke flavor is outstanding and tenderness is great. Just not as “juicy” as the packer brisket.
So this morning, I put one on the smoker, and injected it with beef broth to see if this corrects what I want the end product to be. And as I wrap it, I will inject a little more and put some broth in with it.
I hope your turns out great!
 
I have been cooking these little guys for a while, I do the usual brisket things- trim some of the hard fat off, rub it down with my favorite rub, pop in the fridge over night, then bring up to room temp before going into the smoker.
The problem I have with the smaller cut, for me, is the moisture or juiciness of the end product.
I start smoking it at 180 degrees to break down more of the cologne, and wrap it up at 175 degrees IT. The increase the temp to 220 until the IT reaches 205 - 210 degrees IT. The smoke flavor is outstanding and tenderness is great. Just not as “juicy” as the packer brisket.
So this morning, I put one on the smoker, and injected it with beef broth to see if this corrects what I want the end product to be. And as I wrap it, I will inject a little more and put some broth in with it.
I hope your turns out great!


My thought might be seasoning it with salt draws a lot of the moisture out...I would wait until just before cooking to salt it.
 
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Great deal on LEM Grinders!

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