Second Brisket

Discussion in 'Beef' started by c14james35, Apr 15, 2016.

  1. c14james35

    c14james35 Meat Mopper

    Since its going to be a nice day tomorrow and I'll be out working in the yard all day i decided to pock up a brisket. Went to the local big chain grocery store all they had was small 3 pound flats. The first one i did was 9 pounds from the butcher. I know its done when its done but anyone have an idea on time for it sonce its so small? I dont want it to be done to early other wise i wont want to get anything done after i eat the whole thing
     
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Hi James,

    A 3 lb brisket will be a challenge.  I would keep the temps at 225 and no higher.  The brisket needs to cook slowly to render the connective tissue without drying out.  It could be done in a very short time, but if the connective tissue hasn't had time to melt, it will be tough.

    Mike
     
  3. c14james35

    c14james35 Meat Mopper

    Ya i wasnt going to go over 225 do you think i should try lower around 200 or so to give it more time
     
  4. joel11230

    joel11230 Smoke Blower

    I would think 225 would be fine as long as it has a decent fat cap.
     
  5. c14james35

    c14james35 Meat Mopper

     
  6. c14james35

    c14james35 Meat Mopper

     
  7. c14james35

    c14james35 Meat Mopper

     
  8. c14james35

    c14james35 Meat Mopper

    Rubbed with jeffs rub. Didnt have enough ingredients to make the texas style.
     
  9. joel11230

    joel11230 Smoke Blower

    Oh yea, looks good.
     
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Like Joel said, that brisket looks good.  Don't forget the Qview!

    Mike
     
    joel11230 likes this.
  11. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I haven't done a brisket with Jeff's rub, I'm very curious about this brisket.  [​IMG]

    Mike
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in!

    Al
     
  13. joel11230

    joel11230 Smoke Blower

    I'm doing some snack sticks in my mes 30 this weekend.
     
  14. joel11230

    joel11230 Smoke Blower

     
  15. c14james35

    c14james35 Meat Mopper

    Looks good,I've always wanted to try to make deer stick. Brisket currently at 152. Been on since 2 got a late start because of a long trip to Lowes.
     
  16. c14james35

    c14james35 Meat Mopper

    This 3 pound brisket is taking a while the IT temp dropped during stall but its back up in the 165 range now. I though I'd have it in the cooler by now only being 3 pounds
     
  17. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Patience!  Low and slow takes time but it works.  [​IMG]

    Mike
     
  18. c14james35

    c14james35 Meat Mopper

    Still on the smoker good thing i had some ben and jerrys for a snack
     
  19. c14james35

    c14james35 Meat Mopper

    Finally in the cooler
     
  20. c14james35

    c14james35 Meat Mopper

     
    mike5051 likes this.

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