Need help with small brisket

[dauntless]

It’s been along time since I’ve posted. It’s hard to smoke meat when you’re underway on a submarine Haha. We recently Went in on a cow with three other couples so we ended up with a quarter cow. What was labeled brisket with what we got is what is shown in pictures. It’s only about 4 pounds and picture show both sides of it. I’ve only ever smoked a packer, not sure what to do with this small of a cut any recommendations greatly appreciate it

 

[bregent]

When dealing with a small, lean flat, SmokinAl's method is your best bet:

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

 

[chef jimmyj]

4 pounds or 14, the procedure and desired results are the same. I would Smoke any Brisket at 200-225, until a Probe slides in with only slight resistance. I start testing at an IT of 195...JJ

 

[dauntless]

I like that idea a lot but I was hoping to smoke this instead of Bribing into a corn beef but I’m definitely saving your recipe for future use that is for sure I have a very similar cut left over from my quarter then I’ll be using your idea for in the future. Thanks a lot I really appreciate it

 

[thirdeye]

Thank you for your service.

4# is pretty small , and meat processors selling quarters and half steers usually assume their customers don't want a 14# brisket, so they trim with hamburger in mind. Next time ask for a full cut.

Anyways, inject some broth, season and get some color on the roast. Then I would recommend a foil wrapped finishing step, with some broth. It might take 2 or 3 more hours to get tender. And you will be bordering on the "pot roast" texture, but with all due respect.... 4# is not a lot to work with.

 

[dauntless]

Thanks guys for the response. I wasn’t happy about the 4 pound cut but I wasn’t thinking about that when I went on the cow with three other couples. Just trying to figure out how to smoke this tomorrow and prep tonight to get the best results. As always this site is amazing thanks a lot

 

[chopsaw]

I like that idea a lot but I was hoping to smoke this instead of Bribing into a corn beef

In Al's thread he only cures part of it . The rest is how he smokes the smallest part , in case you missed it .

 

[dauntless]

Yep I’m going with Al’s method today

 

[chopsaw]

Yep I’m going with Al’s method today

You won't be sorry . I've used some of his advice on other stuff . Always comes out good .
Let us know how it went . Enjoy .

 

[Bearcarver]

It’s been along time since I’ve posted. It’s hard to smoke meat when you’re underway on a submarine Haha. We recently Went in on a cow with three other couples so we ended up with a quarter cow. What was labeled brisket with what we got is what is shown in pictures. It’s only about 4 pounds and picture show both sides of it. I’ve only ever smoked a packer, not sure what to do with this small of a cut any recommendations greatly appreciate it

Here is a 3.75 pound Brisket Flat.
It's laid out Step by Step with all info:
Brisket Flat

Bear

 

[dauntless]

smoker has been chugging between 220-230 for the last three hours. Looks great so far! Thanks again!

 

[dauntless]

Here is a 3.75 pound Brisket Flat.
It's laid out Step by Step with all info:
Brisket Flat

Bear

Thanks bear! I have a very similar small brisket still in the freezer I’m gonna try your method on that one

 

[dauntless]

Well for the first time doing a tiny brisket and it came out pretty good. Thanks again for all the tips I’ll definitely be keeping it in my back pocket for later. I pulled it off at 203, should have pulled it at 195. It was still very tasty

 

[chopsaw]

I pulled it off at 203, should have pulled it at 195.

I had one that went to 210 before it probed tender . Sure looks good .
I have to say nice job , I'd eat some .

 

[dauntless]

It was very tender with great pull. Just a touch dry, borderline but still a touch on the dry side. A little sauce made it really good though. Home made slaw and rice went perfect

 

[bigfurmn]

When Bear makes a suggestion... Just listen to the man. He knows what he's talking about!

 

[Bearcarver]

It was very tender with great pull. Just a touch dry, borderline but still a touch on the dry side. A little sauce made it really good though. Home made slaw and rice went perfect

Looks Great from here!!----> Like.
Being a little dry is the biggest problem with doing the Lean Brisket Flats.
You'll notice in that Step by Step I gave you that I save all the juices that accumulate during the whole procedure. Then I separate the fat from the rest of the juices, and add that Liquid gold back to the meat, or in the Sammies. Gets rid of any dryness it may have had.

Bear

 

[dauntless]

Looks Great from here!!----> Like.
Being a little dry is the biggest problem with doing the Lean Brisket Flats.
You'll notice in that Step by Step I gave you that I save all the juices that accumulate during the whole procedure. Then I separate the fat from the rest of the juices, and add that Liquid gold back to the meat, or in the Sammies. Gets rid of any dryness it may have had.

Bear

Yeah I’m gonna try your method for the other one I have in the freezer. This time I used Jeff sauce recipe that I tweak a little bit whenever I use it on beef it was very good but like I said I could’ve pulled it just a touch sooner