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Small Brisket - flat 2.5 pounds Travis method okay?

I wanted to try the Travis method on brisket.  My wife came home with a really small flat cut brisket, 2 1/2 pounds.  I was thinking of cutting the beer and marinade in half, else the poor brisket might drown since it's so small.  Any thoughts on my plan?
Gregg
Large BGE Owner since December of 2013!
Marietta, GA

Comments

  • YEMTreyYEMTrey Posts: 5,600
    I think the Travis method is the only way to do a brisket flat that small.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • Thanks be to bob. I am sick of hearing about that brisket savant guy, Cen Tex. I mean, who's the one with "the method" around here?
    Be careful, man! I've got a beverage here.
  • Any idea how long it will take since so small?
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • 1:30 or 2:00 ish
    Be careful, man! I've got a beverage here.
  • 1:30 or 2:00 ish
    I know you are indeed "the man", so I thank you.  Couple hours total is all?  Okay, will plan accordingly.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • Well, it's been on for an hour so far, holding pretty steady around 300*  As a newbie I must say I struggle a little as to how to properly start a fire and get it to desired temp without playing with the vents for half an hour.  I'd listen to any advice as to how to get to desired temp without so much fiddling like I seem to be doing.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • Barely have my stainless steel tophat vent open and bottom vent about 1/8" open, and temp is just over 310.  I did try some Royal Oak today, I'm wondering if that burns hotter?  I don't know what I'd do if my cooking today required a lower temperature.  Like I said I about have the vents closed.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • Well, that was a so-so experience.  Took almost 4 hours to get to 205*  Ended up being a bit dry.  Not much of a smoke ring, and bark was eh.  I think since our brisket was so small and barely an inch thick I was destined for some issues.  

    FWIW, I have an oven thermometer which I consider accurate and placed on grate and it appears the difference between dome and grate temp is consistently about 25* difference. 
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • travisstricktravisstrick Posts: 5,001
    If it was edible I'd say you did well. Those little guys are tough to do.
    Be careful, man! I've got a beverage here.
  • butertbutert Posts: 202
    What is the Travis Method?
    Cooking on a XL BGE from Allendale, Mi.
  • cazzycazzy Posts: 9,058
    butert said:
    What is the Travis Method?
    Our very own Travis taught Aaron Franklin everything he knows.  300K views...just saying.

    Just a hack that makes some $hitty BBQ....
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