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Small Brisket Flat & Butt

Discussion in 'Beef' started by js0813, Sep 16, 2018.

  1. js0813

    js0813 Fire Starter

    Didn’t think to take prep pictures this morning. Took one of the lil baby brisket flat when I trimmed the fat cap down some Yesterday before seasoning with kosher salt and fresh ground pepper.

    0D36CAB2-3CCE-41DD-B7AF-3A54096D0884.jpeg

    Lil butt was “brined” in an apple juice/salt/pepper/rosemary mix overnight. Rubbed with S&P and brown sugar equal parts mix early this morning. Both the brisket and butt have been on for about 2hrs now. Using my typical half and half of black oak and pecan.

    1CD9697E-8A28-4983-A08D-C63EA97A684A.jpeg

    Additional SITREPs to follow...
     
  2. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Pulling up a chair, pass me a cold drink.
     
  3. flatbroke

    flatbroke Smoking Fanatic ★ Lifetime Premier ★

    Going to be fine vittles in a few hours. I’m splitting wood for a few hours. Don’t let Chile take my plate. He is a good eater. Be back later to check on the progress. And for my anniversary dinner plate. Thanks in advance
     
    js0813 likes this.
  4. SmokinAl

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

    Looks like a great start!
    Al
     
    js0813 likes this.
  5. js0813

    js0813 Fire Starter

    Thanks all. Fires been holding good beetween 225 and 255. Just got the brisket wrapped. Tell y’all what, don’t know if I’ve ever had a cut go from 156 down to 149 after wrapping.

    207868AE-B86A-4184-A447-07F4D58292D2.jpeg
     
  6. gmc2003

    gmc2003 Master of the Pit

    It happens don't fret it. My chair is pulled up in front of the screen for any updates.

    Chris
     
  7. js0813

    js0813 Fire Starter

    Man I hate seeing a drop like that. Probably been doin it for years just I never used a thermometer during the cook till this past year.
     
  8. R Blum

    R Blum Smoke Blower

    I think my stomach is starting to growl.
     
  9. gmc2003

    gmc2003 Master of the Pit

    How long did it take you to wrap it?

    Chris
     
  10. js0813

    js0813 Fire Starter

    Only about a minute. Didn’t open the smoker till I had the paper cut and ready. It just hit 156, so maybe I’m getting past the stall?

    I didn’t expect it with the paper. I usually cook straight thru with no crutch.
     
  11. js0813

    js0813 Fire Starter

    3A7CCEF2-5DD3-444D-BCC6-CF202E2D10D3.jpeg Lil butt hit about 205 and the bone was loose so I wrapped amid moved it to the cooler. That brisket is sloooow. Taking about as long as the last full packer I did.
     
    chilerelleno likes this.
  12. js0813

    js0813 Fire Starter

    Well, pulled the pork...
    B0D85472-CDED-4DDE-99A8-E8FFA1D63D6C.jpeg

    Pulled the brisket from the cooler...
    724A77CF-7DBB-4B56-AD3E-5C38DF265CB2.jpeg

    And sliced away.
    7ECEAAA5-4DD3-410F-BB55-126B345708BB.jpeg

    Kiddos and wife loved it all. Now that the kids are asleep and the kitchens cleaned I can get these posted. Brisket wasn’t the most tender but was still good. Just not “competition” pull apart.
     
    chilerelleno likes this.
  13. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Looks good to me, nice cook.
    Like!