SURPRISE!! Tiny Brisket!!!

MaskedMarvel

Greetings friends!

an awesome neighbor that smells the LBGE a lot said she was bringing her friend’s farm’s brisket over for me to smoke. Texas style. 

It got here - it’s a corned beef trimmed flat. 

So! I’m going as low and as slow as I can. 

Any further tips? I’m used to 17 pound packers. 

Be nice to each other thanks!
8–D

Also - there’s tequila here. 

MaskedMarvel

Failed to add…

it is a four pounder

… that was supposed to be in all CAPS..…… 


… also tequila..

Legume

I have no advice on the small flat, but your neighbor should be able to enjoy the smell.

+1 for weekday tequila 

Ozzie_Isaac

For flats like corned beef, go Katz style, smoke, then steam.

MaskedMarvel

Ozzie_Isaac said:

For flats like corned beef, go Katz style, smoke, then steam.

I haven’t seen that recipe in years. 

Mind reminding me?

edit OZ - mine is already on the Egg. I searched and it looks like Katz is mostly a brined corned style..

Ozzie_Isaac

MaskedMarvel said:

Ozzie_Isaac said:

For flats like corned beef, go Katz style, smoke, then steam.

I haven’t seen that recipe in years. 

Mind reminding me?

edit OZ - mine is already on the Egg. I searched and it looks like Katz is mostly a brined corned style..

When you said corned beef, I thought you meant cured.

I'm no expert, but I'd wrap it for sure.  Probably even in aluminum foil, not just paper.  Then a nice long rest wrapped up tight in a cooler.

Ozzie_Isaac

https://eggheadforum.com/discussion/1166283/katzs-deli-pastrami

lousubcap

It will take longer per lb than than the equivalent packer at the same cook temp.  If you don't have a target finish/delivery time then I would heavily spritz to keep from drying out and foil at around 175-185*F to drive it home.  You will lose the bark but it can dry out before your eyes so the foil will mitigate that.  FWIW-

MaskedMarvel

Damn that Katz looks good. 

MaskedMarvel

lousubcap said:

It will take longer per lb than than the equivalent packer at the same cook temp.  If you don't have a target finish/delivery time then I would heavily spritz to keep from drying out and foil at around 175-185*F to drive it home.  You will lose the bark but it can dry out before your eyes so the foil will mitigate that.  FWIW-

Thanks brother. I’m thinking I’ll wrap on the egg and **** the egg down. Let her sit. 

Delivery will be in  the morning. Wrapped. 

… minus a tester bite…

thanks everyone. 

MaskedMarvel

Actually thinking about wrapping in HDAF will some beef tallow in there and letting her sit on the egg. Shut the FB500 down to like 145 in case it drops too quickly. 

TechsasJim

Did you say "Texas Style" then lather it with mustard?    Just double checking, I likely missed something...

lousubcap

@MaskedMarvel - How did it turn out?? The tallow will definitely enhance any outcome!

buzd504

TechsasJim said:

Did you say "Texas Style" then lather it with mustard?    Just double checking, I likely missed something...

Is that a deal-breaker?

MaskedMarvel

mustard is just a binder. Works better than oil. 

lousubcap said:

@MaskedMarvel - How did it turn out?? The tallow will definitely enhance any outcome!

The friend is effectively staying with her 92 year old mom in the hospital (upper respiratory, not good), and promised to take pics for me when they’d unwrapped. I’ll get those here asap!

Ozzie_Isaac

MaskedMarvel said:

mustard is just a binder. Works better than oil. 

lousubcap said:

@MaskedMarvel - How did it turn out?? The tallow will definitely enhance any outcome!

The friend is effectively staying with her 92 year old mom in the hospital (upper respiratory, not good), and promised to take pics for me when they’d unwrapped. I’ll get those here asap!

You did a good thing.  I hope it provides your friend some comfort and sustenance.  We don't need pics or her review!  We know it was good, and done for the best reasons!

MaskedMarvel

Friend’s update - 

She says it’s OMG delicious and it’s a good thing the dogs don’t have springs in their legs anymore. 

Here’s a quick pic and one of the dogs, Levi. 

Thanks for the help gang. I knew I could count on ya. :)

I appreciated the obligatory fork shot, particularly..

Ozzie_Isaac

MaskedMarvel said:

Friend’s update - 

She says it’s OMG delicious and it’s a good thing the dogs don’t have springs in their legs anymore. 

Here’s a quick pic and one of the dogs, Levi. 

Thanks for the help gang. I knew I could count on ya. :)

I appreciated the obligatory fork shot, particularly..

Nice!!! That looks amazing.

Foghorn

That's a great result on a challenging cook.  Congrats.

MaskedMarvel

Foghorn said:

That's a great result on a challenging cook.  Congrats.

Thanks! Nona just dropped a few slices over on her way back to the hospital. Had a bite..

eats like a moist and classic brisket slice, flavor close to a jerky or slim Jim almost. So - looks to me like it really took the smoke and spices. But texture was spot on. Whew!

the friend who has the farm is switching processors and is (as of now) aware of the exact packer trim for next time. And there WILL be a next time. 

Again everyone - thanks for all the support and walking through this with me. 

lousubcap

Way to bring it home and do a great thing to support your friend and all she is dealing with. 

alaskanassasin

Nice thread. Thanks for sharing!