Small Brisket Question

stuckman

My wife has requested beef brisket for Mother's Day.  I've done a few racks of ribs and a couple of pork butts but never a brisket.  She bought the brisket at our local Kroger.  It's only 3.5 pounds,  I'm looking for recommendations on cook time and dome temp.  Any and all advice is greatly appreciated.  Thanks!!

Foghorn

Sounds like a flat. They are very hard to keep moist. I would go with the world famous Travis Method.
http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

tazcrash

Foghorn said:

Sounds like a flat. They are very hard to keep moist. I would go with the world famous Travis Method. http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Agreed. You can smoke it, but it's a toss up. Also how much was it trimmed? If you don't have a fat cap, you can buy beef fat at the butcher, and toothpick it on.

But the "Travis Method"   will give you better results for one of them.

Dave in Florida

This worked for me.

http://eggheadforum.com/discussion/1141803/i-might-be-catching-on-to-this-cooking-brisket-flats#latest

SamMiller0

I did a modified "Travis Method" brisket last weekend with good results, very moist thanks to the broth/beer braise. Mine was slightly larger, I think closer to 6 pounds.

stuckman

Both Travis' and Dave's methods look really great.  I like Travis' method since I don't have an injector and I'll probably take up Dave's suggestion to use the Dizzy Pig course.  My kids gobble up anything spiced with Dizzy Pig

Dave cooks at 260 while Traveis cooks at 300F. How long do you think it will take to cook a 3.5 pound brisket at these two temps?  Thanks.

Seapointbakers

Dave in Florida said:

This worked for me.

http://eggheadforum.com/discussion/1141803/i-might-be-catching-on-to-this-cooking-brisket-flats#latest

 

Works for me as well. I've done 3 or 4 flats this way and they have all been really good.