What am I working with here???

[Fade2Blacc]

So the wife picked this 3lb brisket up, I asked where the rest was, because I know this isn't a full one. I believe it's the flat, BUT this is my first time doing one.

So my question is at what temp should i fire this up?
What temp should i pull it for slicing?
And do you go with or against the grain on these? My father in law says against.

Using a propane smoker thinking with pecan chunks and thinking about powering right through.

Thank you in advance

 

[foamheart]

Everything is the same if its a 3 lb or a 15 lbs. You still have to hit the magic internal temperature number no matter if you wrap or not, no matter the wood or the type smoker or the outside weather.

My way to smoke it; Smoking Brisket (Marinate overnight, 220 degrees to 175, you foil it here if you foil your briskets, and return till 190 to 203 IT, bag and tag for an hour min. 3 hours is better because its easier to cut the brisket without destroying it Tip: Toothpick)

Definitely across the grain, unless you are cooking a whole packer Then I usually will do a 45 degree cut so as to catch a cross section of the flat and the point. Or if removing the point for burnt ends then just go cross grain.

I may be wrong but I can't think of a meat you go with the grain. Always either cross grain or at a 45 is your best bet.

If you'll subscribe to the wonderful E/instructions. It goes thru the basics for all meats I believe. Its a wonderful starting place for smokers. I have added the link:

https://www.smokingmeatforums.com/threads/5-day-smoking-basics-ecourse.49495/

 

[browneyesvictim]

It looks like a Brisket that was sectioned out, and you have some of the flat half with some point on it as well. In your last picture your hand is touching the point and the fat seam is separating it from the flat. It looks like a nice uniform thickness which is good. Just smoke it up like a full packer. Kevin has you right with what he said.

 

[Fade2Blacc]

Appreciate the help fellas. I did the course months ago maybe it's time for a refresher. Never done a brisket, i have done chicken and a few ribs. My son specifically askedfor brisket, so i wanna TRY to get it right.

 

[SmokinAl]

What you have is the point end of a full packer.
So just smoke it like a full packer.
Your looking for an IT of around 195-210.
Start probing it at about 195, & see if the probe goes in with little to no resistance.
If not just keep cooking it.
I smoke mine at 270-280, and you can figure on about 1 hour per pound.
At 225 it will be about 1 1/2 to 2 hours per pound.
But go by IT & probe tenderness.
Al

 

[daveomak]

It appears to me, the fat seam, in the left quarter of the picture, is what separates the point from the flat... Soooo, you've got some of both...

 

[SmokinAl]

I agree with Dave, as I said it looks like the butcher just cut a full packer in half & you got the point end.
So you have most of the point & half of the flat.
Al

 

[Fade2Blacc]

Thanks gentlemen, that helps. I didn't know if it was point or flat or some other meat labled "brisket" lol you know butchers like making their own version of something.

 

[lancep]

I agree with them looks like you got the best part of the brisket. The only tricky part will be slicing as the grain of the flat goes one way and the point goes another. After it’s done you can either separate them and slice separately or, my favorite, rotate 45 degrees to slice diagonally across both.