Smoking brisket with no fat cap

[DustyJoe84]

My family bought a side of beef a while back. This is the brisket that we got from it. I never really took a look at it until recently when I started developing an interest in smoking meat. I noticed the absence of a "fat cap" on this brisket. I know typically people leave about 1/4" of fat to protect the meat and add flavor but obviously this doesn't have that.

Is there anything special I should do to keep the brisket from drying out or to protect it when I decide to smoke it?

 

[SecondHandSmoker]

I would inject it and pan it if possible.
How much does it weigh?

 

[DustyJoe84]

I would inject it and pan it if possible.
How much does it weigh?

Injecting was my first thought. By "pan it" do you mean just smoke it in a foil pan? I'd say this brisket weights around 10 lbs.

 

[SecondHandSmoker]

Injecting was my first thought. By "pan it" do you mean just smoke it in a foil pan? I'd say this brisket weights around 10 lbs.

Yeah, just smoke it in a foil pan with some extra support under the foil pan.
Of course you won't get a real good bark on it.
Smokin Al had a good method for smoking small briskets with a minimal fat cap but I am unable to locate that post.

 

[KrisUpInSmoke]

Yeah, just smoke it in a foil pan with some extra support under the foil pan.
Of course you won't get a real good bark on it.
Smokin Al had a good method for smoking small briskets with a minimal fat cap but I am unable to locate that post.

DustyJoe84

Think this is the recipe you're looking for,
https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

 

[SecondHandSmoker]

DustyJoe84

Think this is the recipe you're looking for,
https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

Kris,
Thank you for coming to the rescue.
I could have sworn I had it book marked.

 

[DustyJoe84]

Yeah, just smoke it in a foil pan with some extra support under the foil pan.
Of course you won't get a real good bark on it.
Smokin Al had a good method for smoking small briskets with a minimal fat cap but I am unable to locate that post.

DustyJoe84

Think this is the recipe you're looking for,
https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

Thanks guys! This is very helpful!

 

[illini40]

I would definitely recommend following Al's guide for this brisket.

Here is a link to a smaller brisket that I did this summer. It was a flat (lean part) and it too, did not have a full fat cap. I used a lot of Al's ideas, around using a pan with some broth, etc. Hopefully this will help as well: https://www.smokingmeatforums.com/threads/small-briskret-is-on-q-view.277764/

 

[GATOR240]

DustyJoe84

Think this is the recipe you're looking for,
https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

That is the receipe, I used it last summer and it couldn't have come out any better!