Small whole brisket issues

Brett

I have cooked several large (11-13 pound) and several small (5-6 pound) whole briskets in the last year, all CAB or prime.The smaller briskets are always less satisfying, with less taste and inferior texture. Not bad, just not up to the standards set by the larger cuts. I treat them all the same way: same rub, same temp, same peak internal temp (195-200. [p]Is there something about small briskets that makes them either harder to cook or just plain less tasty? Do they come from young cows or something? I am gearing up for a couple of competitions this summer, so I really need to know if this is an issue or just my poor luck (or skill).
Brett [p]

Rumrunner

Brett ,
Many, many variables here, BUT, if you have cooked "several" of each size THAN I would stick with the one that you have had success with. In this case, the large briskets. Just MHO.....

JSlot

Brett ,[p]If you are buying the flats already cut at the grocery or butcher, they are trimmed of excess fat. The fat cap has probably been pared down somewhat in the trim process. I usually buy whole briskets and separate the flat and the point myself. Has consistently worked for me.[p]Jim

Wardster

JSlot,
I agree. If you do buy a brisket from the butcher and you see that it is in need of some additional fat, just ask them for some clean beef fat. They have tons laying around...

Gandolf

JSlot,
When I do flats, I cover the top completely with thick cut pepper bacon. Seems to provide the extra fat.