your opinions on 7lb brisket w/o fat cap needed

this is how i am going to do my next flat:

Beef, Brisket, Mad Max Beyond Eggdome

1 If you don't want to stay up all night (or get up to check it every few hours- unless you have a guru), try the "five hour" method.
2 Night before, coat your brisket heavily with sugar (white is ok here as it will all melt into the brisket). In the morning, rub your brisket with whatever rub you want to use (dizzy cowlick is a great choice as are drbbq's recipes).
3 Put the brisket in BGE with plenty of smoke at 250°F. dome temperature for 2 hours.. .. . After 2 hours, remove the brisket, wrap it tight in a couple layers of foil, and put back in the BGE for 3 more hours at 350°F dome temperature ( or until it hits 195°-200°F internal temperature-- depending on size it may take even less than the additional 3 hours... remove it from the BGE, leave it foiled and wrapped in towels for a couple of more hours if possible (not necessary,but I find that it helps)
4 Slice and serve. Save the juices from the foil. They are terrific served over the sliced meat.
5 Thia method will not turn your brisket to pot roast, although the texture is slightly different than a brisket that has been smoked all night long, and the 2 hours in the smoke will give you plenty of smoked flavor.


Recipe Type
Beef, Main Dish

Recipe Source
Author: Mad Max Beyond Eggdome

Source: BGE Forum, Mad Max Beyond Eggdome, 11/04/05

Be sure to mark which way the graing of the meat is going (I usually make a small slice about 1" from and end) This way you will be able to slice across the grain when done. Cook that sucker at 250 until it hits 190. Pull it and put heavy foil. Wrap in towels and hold in a cooler for about 2 hours. It will be just fine. It will probably take a bit less to cook than the same weight in a whole brisket, due to width. Many folks will tell you to put the fat down and some say fat up. I don't care what you do, both have made good briskets for me.

While it is cooking, open the dome and spray it often to keep it moist. Just be quick so the temp of the egg doesn't jump higher. If you can cook a butt above it and let those juices fall on it, it will be even moister.

I do one or the other with that flat.

1. Smoke it as usual except flip a couple times during the cook and wrap in foil when coming out of the plateau stage. I'd make sure the indirect piece is way bigger than the flat with tiered set-up - stone, couple inches space, pan. couple inches space, grid. Kinda a man-made fat cap.

2. cut in smaller sections, freeze and then grind when needed for hamburger. Sounds like a great piece for burgers or meat loaf. Then go back and buy one with a fat cap, only talking $20 or so.

Wonder if you girl friend picked a flat prepped for pastrami or corned beef making......

once its all sliced up, no ones going to know the difference, and then you get all that pork to serve and or freeze, you wont get any complaints.