Small brisket question

Welcome to the Forum. No disrespect intended here, but is there time to get to the store to get a larger one?

Yours is just too small for anything but grinding for burger, (which would be wonderful in a meatloaf or something, which can be egged) or for cooking entirely in a foil pouch in the oven.... which will be good, but it won't be barbecue. It will come out just like this, and be closer to pot roast.

Here is the basic drill for cooking a brisket in foil. Don't be afraid of the amount of celery salt, and you will have to adjust the seasonings down since yours is a lighter cut, but you see the ratio.

You will be surprised at the flavor (even without smoke) and also the tenderness will be good. You could try an hour on the Egg at 200° to give it smoky flavor, but it might wash out during the foil part of the cook.

For some background, my online friend Pitmaster DonnyT uses this recipe to demonstrate what the correct tenderness of properly barbecued brisket (the full packer cut) really is.

5 pound brisket flat
2T pepper
3T celery salt
sprinkle of cayenne (if you like it)

Season the brisket, lay it on a double piece of foil with the fat side up. Take another double layer of foil and lay over it and seal all the edges tight. The brisket goes into a 275° oven for 4 to 4-1/2 hours. Yours might only take about 3 hours in the foil.

When the timer goes off, remove the brisket (DON’T open the foil) and rest it for at least 30 minutes. Then open the foil and drain the juices into a measuring cup. Save them for dunking.

If you want to crisp up that fat, put it back in the oven under the broiler for a couple of minutes. For slicing, cut against the grain. If it’s really tender, make thicker slices.

Somebody was asking about this last weekend. Looks good Waz!