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Tasty Small Brisket

Green_GiantGreen_Giant Posts: 25
edited 4:09AM in EggHead Forum
We had a terrific small brisket tonight. After cooking - and wasting - full briskets I bought a small 2 pounder (I forget it that's a flat or point). Very lean with only a little bit of a fat cap on one side. [p]I scored both sides and marinated overnight in chopped onion and garlic, red wine vinegar, honey and brown sugar, worchestershire, and chili powder. [p]I rubbed with "bone sucking sauce" and brown sugar. Egg was set up with plate setter, a drip pan of the marinade plus water, and a second tier rack. Egged it at 250 until 160 internal. Foiled with rice wine vinegar, apple juice, and some BBQ sauce at 350 until internal temp reached 200. Removed from foil, sauced, and cooked another half hour at 250 before shutting the egg down. [p]Lots of work for a small roast, but was tender and tasty! Dickson

Comments

  • SmokeySmokey Posts: 2,468
    Green_Giant,[p]I have had more success with the small briskets from the supermarket (I messed up enough large "packer" brisket ... incluses both the flat and the point). [p]Smokey
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