Small brisket and limited time

[Gecko10]

Brisket first timer.

I have a small (7lb) brisket and for medical reasons, only 8 hours (not including marinating time) to do it in. Any suggestions appreciated. Thanks!

 

[Steve H]

You can try a hot fast smoke. But you'd still probably wouldn't make it. I'd wait for a better schedule.

 

[jcam222]

As Steve said I’d go hot and fast. Cook at 275F to 300F. I think you will get it to 205F in time. If not can you finish in oven?

 

[JckDanls 07]

as they said above... but when it gets to 160.... 165.... wrap in foil and finish it off... 6-8 hrs should be done...

 

[noboundaries]

A 7 lb brisket is probably a flat. Flats are THE biggest challenge in the smoking world. They are easy pot roast, but to smoke and rest a 7 lb flat in 8 hours with a tender, juicy, smoky result...hmmm. And this is your first one? What smoker are you using?

And for full disclosure, I do packers and points. I can't remember the last time I smoked a flat. Are you sure you don't want to do a smoky pot roast instead?

 

[Chasdev]

Six hours cook time and one hour rest will do the job.
First three hours at 350 then wrapped in foil with some liquid added to the wrap for another three hours and it will come out great.
I like to flip the brisket at hour 1.5 as well.
Lately I've been using a dry salt brine (and nothing else) for three days in the fridge and it works well to help retain internal moisture.

 

[Gecko10]

Thanks guys. Very helpful. Will post results next week.

 

[Gecko10]

You can try a hot fast smoke. But you'd still probably wouldn't make it. I'd wait for a better schedule.

Can"t be done for medical reasons which are permanent.

 

[Steve H]

Can"t be done for medical reasons which are permanent.

Ah, sorry. A couple others chimed in and thought it may be possible to get it done in that time frame. I would keep the marinade or rub done in as short of time as you can.

 

[chilerelleno]

Last piece of meat I'd try to do hot-n-fast is a brisket flat, not even with foil braising it.
Options I'd be looking at to meet your time frame would include, no marinade, just rub it down and cook it via,
1) Smoke for 2-4 hours and then finish in an Instapot.
2) Smoke for 2-4 hours, refrigerate and finish the next day in a slow cooker.
3)Slow cooker with liquid smoke and/or smoked salt.

 

[SecondHandSmoker]

If you're not opposed to injecting before hand and panning then Al's method might be something to consider too.

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...

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