Small Brisket advice

[crippledcracker]

In the red corner,,,, weighing in at a whopping 3.75lbs,,,, Little Baby Brisket! Got this little guy at Costco a while back and not sure what to do with it? Should I treat it like a normal brisket and throw it on the smoker or should I do something else with it? Probably gonna throw it on the smoker with some pecan in about an hour, just want some input from the masters in this forum. Any advice would be much appreciated.

20161228_095116.jpg

• crippledcracker
• Dec 28, 2016

Smoked this little guy on a pellet smoker using hickory with a little alder mixed in. I was going to use pecan but I was all out and didn't feel like leaving the house today. It was on the smoker uncovered for 7 hours and then finished off wrapped for another hour. Rested for about an hour and a half wrapped in foil. I still need to invest in a good meat thermometer since I'm still iffy about the traeger probes. I did the probe test with toothpicks but didn't seem to pass until the temp probe was reading 207?

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• crippledcracker
• Dec 28, 2016

Sliced up and ready to eat. The ends were a little dry, as I expected them to be, but still very tasty. The middle was really good so that disappeared pretty quick.

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• crippledcracker
• Dec 28, 2016

Was able to get a decent smoke ring and had a pretty good flavor. I'm still a newbie when it comes to brisket but all in all it was a lot of fun and turned out decent. Far from prefect but still very tasty! Thanks for the advice fellow smokers!

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• crippledcracker
• Dec 28, 2016

 

[tropics]

 
In the red corner,,,, weighing in at a whopping 3.75lbs,,,, Little Baby Brisket! Got this little guy at Costco a while back and not sure what to do with it? Should I treat it like a normal brisket and throw it on the smoker or should I do something else with it? Probably gonna throw it on the smoker with some pecan and cherry in about an hour, just want some input from the masters in this forum. Any advice would be much appreciated.

20161228_095116.jpg

• crippledcracker
• Dec 28, 2016

Smoke it like you would any other one,watch the IT get it to around 195* F then start tooth pick probing

Richie

 

[crankybuzzard]

If they trimmed it too much, foiling towards the end can help as well. Lean flats are about the only time I wrap.

But like Richie said, cook it like a brisket.

 

[crippledcracker]

Thanks for the advice tropics and crankybuzzard. I got the little guy on the smoker at 225 and will foil later on when things start heating up. Got my fingers crossed!

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• crippledcracker
• Dec 28, 2016

 

[SmokinAl]

I usually leave small flats like that in a pan with French onion soup.

Keeps them moist!

Al

 

[crippledcracker]

 
I usually leave small flats like that in a pan with French onion soup.

Keeps them moist!

Al

I took your advice and added some French onion soup to the pan since there is very little fat drippings so far. IT is at 150 after 4 hours. Probably going to foil it when it reaches 165ish I'm guessing and see what I get. I'll post pics later when it gets done. I can always use it for a doorstop if it doesn't turn out as planned.