Very Small Brisket

Artinflorida

I got a very small piece of brisket today, 1.7 lbs. I am the only one that will eat it, so that is why it is so small.
Thanks to Richard Fl I have several recipes for cooking brisket, but most do not use a small piece.
I am thinking of putting sugar and some rub on it tonight and cooking it very low and very slow tomorrow.
Any suggestions?

Mike in Abita

Wrap in foil once it reaches 160. Add a little beef broth to the package and then back on to 195. If it is trimmed to within an inch of it's life. Wrap it in bacon to help add moisture, and to keep it from drying out.

thirdeye

I'm thinking maybe smoking it for a couple of hours for flavor and either going to the foil like mike mentioned or braise it in a shallow pan in the oven at 225*.

Option 2 would be grinding it.

Michael B

If you take it to the oven, put it in a baking bag along with a 50/50 mix of beer and your favorite BBQ sauce.

Artinflorida

Thanks to all for the great help.
Art

Crimsongator

After doing a bunch of briskets over the last 3 years, I've had them underdone, falling apart, dry, juicy and have come to the following conclusions:

1. Packers do better for me than flats.
2. I will only cook CAB choice or prime packers.
3. Fat up or down has not mattered on whole briskets.