Small brisket for the newbie

[redrocker65200]

Been a while since I have been here, but dusted off the Camp Chef smoker. My wife found a small brisket, about 3 pounds or so, at a local market. So I wanted to give it a try in the smoker. It appears to be just the flat part, as it is only about maybe a half inch thick, but what the hell, I want to give it a try. I know you all are doing pieces of meat 3 to 4 times that size, so be nice. LOL. My question is how long do you think I should allow for cooking and what temp would be best? I am a bit of a virgin with meats, so I am really just trying this out in the hopes the family likes and we can move on to bigger pieces.

Thanks to all for the help. RR

 

[old sarge]

I have an electric and smoke at 225 to an internal temp of 195/200. I do not brine but do inject beef broth. Also I do not wrap. Simple rub of Kosher salt, pepper, garlic powder and brown sugar. Never done just a flat so cannot offer much other advice.

 

[one eyed jack]

I don't intend for this to sound too negative but if it was me I would chop that piece up and use it for stew beef. I don't believe that it is thick enough to cook as you may expect a whole brisket flat to cook. I would expect it to turn out like a very thin cheap and tough steak would.

I could be wrong as I've never tried to cook a piece of brisket that thin.

Good luck with it. Let us know how it goes.

 

[drunkenmeatfist]

Unfortunately I have to agree with eye jack. I have tried to smoke a piece of brisket flat like that a couple of times. It is just too small and too lean. You could try it in a pan with some liquid like french onion soup, but in my experience it always came out tough as a mug on the smoker alone.

 

[SmokinAl]

I agree with the above, smoke it in a pan with some French onion soup.
I've done it many times with good results.
Al

 

[redrocker65200]

Thanks guys for the input. Update though, the piece is actually about an inch and a half thick, maybe two inches at it's thickest. Would that make a difference? Will try and update with a pic if I can. I guess I am looking for time and temp suggestions. I have a small family and wanted to do a test run with a smaller piece of meat instead of dropping 50 to 60 bucks on something nobody is going to like. Thanks to all for the input, any info with the new update would be most appreciated.

 

[redrocker65200]

Here are a couple of photos . Hope this helps . Was also gonna throw some sausage in too. Premade store bought.

 

[wanna-be-smoker]

I would say that should cook just fine on the high smoke setting in your camp chef. Its not any thinner than some chuck roasts i have cooked to the 203 range and pulled.

So let it cook to the 195 range and then start probing for tenderness and when the probe goes in and through like a hit knife in butter you are done. Most of the time thats in the 203-205 range but can be higher at times.

most folks say 1.5-2 hours per pound and i usually find it on the higher side of those numbers but in bet you are in 8 hour range to be done. I would keep it simple with just salt/pepper and cook unwrapped the whole time and spritz if needed.

come join us in our camp chef group if you have facebook . Just answer the three simple questions https://www.facebook.com/groups/153802645382102/

 

[redrocker65200]

I apologize, I have a Smoke Vault from Camp Chef. When you say Hi, that is quite hot inside, isnt it? Here is a link to what I have.
https://www.campchef.com/smokers-grills/propane/smokers/smoke-vault-18.html

 

[wanna-be-smoker]

I apologize, I have a Smoke Vault from Camp Chef. When you say Hi, that is quite hot inside, isnt it? Here is a link to what I have.
https://www.campchef.com/smokers-grills/propane/smokers/smoke-vault-18.html

I am not familiar with the smoke vault.

on my pellet smoker hi smoke is an average of 220 all that i would change from my other post is cook at 220 whatever that in with your smoker.