Tiny Brisket

QBabe

Ok, I probably have the smallest piece of brisket I've ever seen, just 1.5 lbs. It looks like a section of the flat, but has very little fat on it. I've only done brisket once so far, about 6 months ago, and it was a 13.5 lb'er. I neglected to write anything down about that first cook, so I can't refer to any wisdom I might have gained from it...![p]So, how long should this little puppy take? What am I shooting for in Thermapen temps? 185° or so? Any hints?[p]Thanks,
QBabe
:~)

BlueSmoke

QBabe,
Pound and a half?!? Wow, don't think I've even seen one that small...[p]Looks to me like you'll want to cook it indirect, as low as you can go - say 220°. Otherwise you'll turn that little guy into a cinder. 185° Thermapen sounds good.[p]Or, you could grind it for burgers...[p]Good luck.[p]Ken

Unknown

QBabe,
If it is a HIGH grade of USDA Choice, or USDA Prime, and is indeed a flat, you could grill it like a London Broil. Over night marinating would be recommended. Use a relatively hot surface and cook approx 10 min per side, let sit about 5 min and then slice 'thinly' AGAINST the grain. Yes, it WILL be edible and fairly tender. [p]For the naysayers, I HAVE done it and it comes out fine. It must be a high grade of Choice or Prime, because of fat content, and it MUST MUST be sliced thin AGAINST the grain. A nice thick ( 1 1/2") shoulder steak, same grade as above, will make a nice London Broil, too.

Citizen Q

QBabe,
Hope this isn't too late, but with a cut that size, I'd consider braising in liquid rather than Q'ing or grilling or you'll be lucky if it weighs in over two thirds of a pound after cooking. Braising will definitely yeild the most meat.[p]C~Q[/b]