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Brisket questions

PhiliciousPhilicious Posts: 337
edited January 2012 in Beef
I bought a half of a grass fed, pasture raised, no hormone, black angus cow recently.  The brisket is only about 2 pounds and only about 2 inches thick - not anywhere near what I am used to buying the the supermarkets.  Anyway, would I cook it the same as y'all do?

Another question, someone told me to marinate it.  Does anyone use a liquid marinade on a brisket?  From what I read most just use a dry rub.

Any other tips on this type of lean meat on the BGE?

Thanks in advance.
Born and raised in NOLA. Now live in East TN.

Comments

  • TX style is normally dry rubbed only but there are plenty of guys who brine and marinate. I do TS style so I don't know much about the brining or marinading. i would say a cut this size would need all the extra moisture you could offer but in the future, a 2lb 2 inch thick brisket is not good for smoking. It would dry out before it had time to tenderize under smoke
    Keeping it Weird in the ATX
  • Steve753Steve753 Posts: 140
    Ok, I cooked a 5 1/2 pound brisket on the Egg for six hours. Because the Egg traps moisture in, it came out terrific It was NOT dry at all. I did not use brine or aluminum foil. I cooked it over red oak.
    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
  • Awesome. Was it a whe flat in cryovac? You can get those right if they aren't all. Trimmed up. Nice work.
    Keeping it Weird in the ATX
  • *whole flat
    Keeping it Weird in the ATX
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