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My 1st Beef Brisket

carcouette
carcouette Posts: 14
in Beef
Greetings fellow eggheads. I have a smaller beef brisket (3lbs) I want to cook this weekend. I've been doing some online research but wanted to see if any of you had an suggestions for cook time, temp, etc. (considering the brisket is only a 3 pounder) Thanks guys
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Comments

  • robnybbq
    robnybbq Posts: 1,926
    3 lb-er is probably just a flat.  Look up Travis Brisket.  I have not tried it but it looks great.  I am smoking a 12 lber tonight into tomorrow but its a whole packer.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • nolaegghead
    nolaegghead Posts: 42,109
    Smoke it until it hits the stall (around 160F).  Then foil it with some apple juice and cook it until it's tender - around 200F.   Check tender with a chop stick or something that shape - it should slide into the meat like butter.

    If it was a full packer or point, I'd recommend straight up smoking the whole time.
    ______________________________________________
    I love lamp..
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  • bicktrav
    bicktrav Posts: 640
    nolaegghead said:
    Smoke it until it hits the stall (around 160F).  Then foil it with some apple juice and cook it until it's tender - around 200F.   Check tender with a chop stick or something that shape - it should slide into the meat like butter.

    If it was a full packer or point, I'd recommend straight up smoking the whole time.
    Out of curiosity, why wouldn't you foil a point or full packer?  I'm assuming it's to do with the elevated fat content, but what would the disadvantage be in foiling those cuts?
    Southern California
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  • nolaegghead
    nolaegghead Posts: 42,109
    @bicktrav It's really personal preference.  Some people like the thick chewy bark and foiling can make that soggy.  The small flats don't cook very well without braising (same as foiling with liquid) because they don't have that big slab of fat between the point and the flat that helps bathe the meat.
    ______________________________________________
    I love lamp..
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  • bicktrav
    bicktrav Posts: 640
    Got it.  Thanks!
    Southern California
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  • lousubcap
    lousubcap Posts: 34,098
    Another vote for the @nolaegghead method :)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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