Got a small 3lb brisket flat from a local farm couple of weeks ago. Was harvested on 9-11 last month. I paid way too much for it. It was about $10 lb. but that was on the basis that no antibiotics or hormones and GMO grains were used on these cows. Essentially ... As the farmer put it , "these are free range Happy cows. ". So I'm going to put it to the test to see if I can tell the difference between commercially produced beef VS. humanely raised beef. One thing I Know I have going against me is that for one, the brisket cut is small and unfortunaly trimed a little too well. Not much fat was left on. So yesterday I had injected it with a beef broth solution mixed with some spices and let sit. And late last night I pulled it and used a slather of a a Dixie smoked mustard and used a Rub . Combination of loveless dry rub and butt rub. And has sit all night. Plan on smoking at 225 using some hickory splits. And pecan splits. Until IT reaches 160 , then going to try wrapping in butchers paper untill it reaches about 195 , then towling it in a cooler and let it rest a couple of hours. Never have smoked such a small "expensive" brisket and also wrapping it in butchers paper vs foiling it. So I'm in new territory. Any recommendations throughout the day would be much appreciated!!
