Brisket Experiment

wpendlegg

The wife is out this weekend at a ladies retreat so I am cut loose tonight. I don't have time for a full cook (or one that I want to mess with) so I am experimenting with two little brisket flats that I picked up at the grocery store. Ideally they should be done by the time I go to bed.

I've never done a brisket so I figured tonight was the perfect time to experiment. Both are done with salt and pepper. Riding at 250 with oak for smoke, which is nice and blue by now.

I'm not expecting the best brisket ever but this way I can learn from any huge failures. Here is a pic of the meat just before it went on.

SGH

As of late I have been toying around with how to turn small flats into a treat. I shoot them up with beef broth them grill them raised direct at 400 degrees at gasket level. They won't win a competition but they are incredible nonetheless. I limit them to 5 pounds or less when using this method. The finished product will remind you of steak. Give it a try and see what you think. It's super fast and easy.

wpendlegg

These suckers are only about 1.75 lbs each. I put them on at 7:30 and I hope they'll be done by 10 or 10:30.

Honestly they are so small there is no telling how they will turn out. I have to get on the road early tomorrow so I didn't want to mess with an over night cook or a bigger flat, seeing as how I've never done brisket before. I didn't want to babysit a piece of meat that can take on a life of its own late into the night

Basically this is an excuse to drink beer and use the egg on a Friday night without the wife around.

WORST CASE SCENARIO: I get to drink beer, use the egg, and learn a few things about brisket.

BEST CASE SCENARIO: I get to drink beer, use the egg, and have a few lbs. of tasty brisket for the week.

wpendlegg

The little guys are at 163 and climbing. Honestly I thought they would be done by now. Maybe the meat was cold or the grate wasn't 250 like the dome said (I don't have a grate probe).

Either way, this is fun. I'm going to take one to the father in law's ranch. We'll probably eat it while doing some bass fishing in a tank. I doubt it will make it to a fridge.

minniemoh

Even though they are small, they will still need some time (think stall here). Hope they don't dry out too much on you. I think a small one is going to be pretty tough to get tender. 

DMW

You can wrap them with some liquid (beef broth) and also inject them with beef broth when wrapping. Maybe do one like that and let the other one ride and compare the results side by side.

nolaegghead

DMW said:

You can wrap them with some liquid (beef broth) and also inject them with beef broth when wrapping. Maybe do one like that and let the other one ride and compare the results side by side.

That's a good idea.  I was going to suggest "Travis" vs regular low n slow, but It's a little late for that.

DMW

Forgot to say if you inject at this point, warm the liquid to the current temp of the brisket before injecting.