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Brisket on a Small?

NetzapperNetzapper Posts: 5
edited August 2012 in EggHead Forum
I just got a small egg last weekend as a gift from my dad. He's been cooking on a kamado for about 30 years now, but he isn't a BBQ guy.

One of my favorite things ever is BBQ brisket. But given that I'm in yankee land, I can't hardly find anything that's decent, let alone good.

Can I do brisket on my small? Or, is it just not possible to get a small enough piece of brisket to fit. If the brisket can't fit, is there another cut of meat that will fit better, has a similar texture, and still let me do delicious burnt ends?

Also, I see people on here saying that the LBGE will run for 20+ hours on a good load of lump. How long can I expect to get out of my small?
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Comments

  • SkinnyVSkinnyV Posts: 2,398
    I'm interested in this for the mini. I saw a 5 lb brisket cut @ the store but wasn't sure it woukd come out because it looked fairly thin. But maybe you can still have success with smaller cuts of brisket.
    Seattle, WA
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  • BuckeyeBobBuckeyeBob Posts: 640
    For small thin cuts, assuming its a flat, I will do at a higher temp. Cook around 300-325 until meat temp is 165. Wrap in foil with some beef broth until you can insert and remove your temp probe with no resistance and you are done. No need to worry about temp at end but rather feel. Good luck.
    Clarendon Hills, IL
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  • LitLit Posts: 3,493
    Buy a packer and cut the point off that will fit in the small then you get all burnt ends.
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  • SkinnyV said:

    I'm interested in this for the mini. I saw a 5 lb brisket cut @ the store but wasn't sure it woukd come out because it looked fairly thin. But maybe you can still have success with smaller cuts of brisket.

    Abort the small thin cut flats. Listen to Lit. Get a point if you can and do that. If you can't find a brisket point (or a whole packer brisket to cut the point side off of do a chuck roast and make pulled or shredded beef. Great BBQ beef flavor an will do nicely on a small.

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  • smokesniffersmokesniffer Posts: 1,705
    @CT when doing a chuck roast, what do you take the internal temp too??
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  • Chuck roast is done the same as a pork butt if you want to pull it.  Pull it when it's probe tender, usually above 195F+
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  • lousubcaplousubcap Posts: 5,932

    Check out the below link-endless opportunities-Enjoy!

    Louisville
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  • Yep- all good advice, as usual. You are right on track.

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