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There are limits to a Mini brisket related

SkinnyVSkinnyV Posts: 3,103
edited August 2012 in EggHead Forum
I bought a CAB 6 lb whole brisket the other day and a couple chuck roasts. My original plan was to ground the chuck and cut off some of the brisket to mix in like many have posted here and maybe try a 4lb brisket on the mini, seeing that I had success with 2lbs.

Well temptation gave in and I decided to try and stuff the whole thing cutting the point from the flat. So I got it in there and closed up, but in the end the fat from the point I think was too much. There was overhang, outside the heat deflector and the fire began to flare up after 30 mins or so. So i had to pull em both and get the fire down, actually snuffed it and came back an hour later.
Now I am sitting 275 - 300 degrees, got the flat that must be close to 4lbs if not more in there and its been 2+ hours. The point has been chopped up and is sitting in the freezer with the chuck to get quick froze for a grind in the KA. At least I get to try chuck and brisket ground beef.

Did I see someone say I should try a point only on the mini? Would it come out better? It looked so good as I was chopping it up for the grind, I was picturing burnt ends etc.


This was point and Flat
image



Maybe Ill post result of the 4lber later, I got some time hope its done by dinner.
Seattle, WA

Comments

  • SkinnyVSkinnyV Posts: 3,103
    I link to photobucket can anyone tell me why the pics come out so small when I post? How do guys get em clickable? Thanks
    Seattle, WA
  • tjvtjv Posts: 3,471
    that's at least an "A" for effort......lol
    www.ceramicgrillstore.com ACGP, Inc.
  • SkinnyVSkinnyV Posts: 3,103
    edited August 2012
    tjv said:
    that's at least an "A" for effort......lol
    This thing just inspires me....  But if I can get the 4lber to come out good then its a win for sure!
    Seattle, WA
  • SkinnyVSkinnyV Posts: 3,103
    Down but not out, pulled @ 197 and wrapped in cooler for 60 minutes. Result is better than the last, this had a nice fat cap so might have helped. Nice and juicy, good enough cooked mostly @ 275 and finished in about 5.5 hours of cooking total. close to a 4lb brisket when i started it.


    image

    image

    image

    Since the fire was hot , why not

    image

    Bento style tonight

    image
    Seattle, WA
  • setdahooksetdahook Posts: 161
    when I post I always do the pics straight from my gallery dont know if thats the answer
  • R2Egg2QR2Egg2Q Posts: 1,652
    Nice job! I would try just a point on the Mini. As for posting from Photobucket, I copy the Direct Link, click the Image button above the discussion box, and paste the link. I do this from a PC as it behaves differently from my iPad.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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