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My 1st Beef Brisket

Greetings fellow eggheads. I have a smaller beef brisket (3lbs) I want to cook this weekend. I've been doing some online research but wanted to see if any of you had an suggestions for cook time, temp, etc. (considering the brisket is only a 3 pounder) Thanks guys

Comments

  • robnybbqrobnybbq Posts: 1,815
    3 lb-er is probably just a flat.  Look up Travis Brisket.  I have not tried it but it looks great.  I am smoking a 12 lber tonight into tomorrow but its a whole packer.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • nolaeggheadnolaegghead Posts: 15,348
    Smoke it until it hits the stall (around 160F).  Then foil it with some apple juice and cook it until it's tender - around 200F.   Check tender with a chop stick or something that shape - it should slide into the meat like butter.

    If it was a full packer or point, I'd recommend straight up smoking the whole time.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • bicktravbicktrav Posts: 467
    Smoke it until it hits the stall (around 160F).  Then foil it with some apple juice and cook it until it's tender - around 200F.   Check tender with a chop stick or something that shape - it should slide into the meat like butter.

    If it was a full packer or point, I'd recommend straight up smoking the whole time.
    Out of curiosity, why wouldn't you foil a point or full packer?  I'm assuming it's to do with the elevated fat content, but what would the disadvantage be in foiling those cuts?
    Southern California
  • nolaeggheadnolaegghead Posts: 15,348
    @bicktrav ; It's really personal preference.  Some people like the thick chewy bark and foiling can make that soggy.  The small flats don't cook very well without braising (same as foiling with liquid) because they don't have that big slab of fat between the point and the flat that helps bathe the meat.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • bicktravbicktrav Posts: 467
    Got it.  Thanks!
    Southern California
  • lousubcaplousubcap Posts: 6,862
    Another vote for the @nolaegghead method :)
    Louisville   L & S BGEs 
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