Cooking time for 2lb flat brisket

Dostana

I am planning to cook a 2 LB flat brisket today, I have already prepared with mustard and dry rub. I did not wanted to cook a bigger piece as I am cooking for only 2 people. The brisket has the flat slab of fat that I have trimmed.

Question is how long should I anticipate that it will take to cook it at 225? Will it be 3-4 hrs?
Appreciate any help.
Dostana

Celtic Wolf

about 30 minutes after you grind it up and turn it into hamburger.

Seriously 2 pounds is not worth the effort, especially since you trimmed all the fat off.

But if you insist the rule is still the same 1-2 hours per pound depending on the amount of fat. If you trimmed it all off I sincerely hope you didn't dump it in the trash. If you did get some bacon and cover the little beastie. If you didn't lay it on the meat and let it cook.

It is the fat that gives it flavor and moisture.

Grandpas Grub

.

2# seems small, but that is what you have so give it a try and let us know how it turns out.

In the future leave the fat on and cook fat down.

Watch your temperature of the meat and check for tenderness by using a fork. If the fork or thermometer probe goes in the meat easily the meat is ready.


There are only 2 of us most of the time so I would be interested in how this turns out. We don't cook brisket all that often because of the amount of meat.

GG

Dostana

Celtic,

Actually sorry for making a typo in my post, I do have the layer of fat and its about 1/8th of an inch thick.
I was planning to cook it fat side down.

Oh well i will give it a try this time and see how it pans out. I just did not wanted to get a bigger piece and waste the meat as its only for 2 people.

Thanks, will post later to let you all know how it turned out.

Dostana

Sleev

Many will cook fat side up, to allow for the fat to run down through the meat. I've just moved from a Brinkmann horizontal smoker and will be lighting my egg for the first time ever just today, but I think the cooking philosophy is probably the same. I might suggest slathering on Koops horseradish mustard all over the brisket prior to cooking. Makes the meat more moist, adds a very slight flavor, and don't forget your favorite smoke chips, (We prefer mesquite and hickory together...) Enjoy! :cheer:

Panhandle Smoker

It freezes well. We cook quite a bit and will use it in other cooks. Not much wasted around here. :laugh:

SMITTYtheSMOKER

I would say this as a very "challenging" cook.

Similar to cooking a boot and wanting it to turn out decent.

Let us know how it works out for you.

Celtic Wolf

Fat does not run down THROUGH the meat. At best it will drip over it and wash off the spices.

More folks cook it fat down for that reason.

Celtic Wolf

Makes great chili, omelets, burritos and hash too..

thirdeye

CW is right....a brisket that small has "grind me" written all over it. I'm afraid you'll be fighting a battle against dryness if you barbecue it on the Egg.

Now, not all is lost because it can be cooked in foil. Make a triple layered pouch and seal the seasoned brisket inside. If you want to do it in the Egg, cook it fat side down. If you want to cook it in the oven it needs to go fat side up. Cooking temp is 275°. Yes 275°. A 2 pound one will take about 2 to 3 hours. You will need to sneak the pouch open and probe for doneness after 2 hours. If it's not tender go back into the Egg or oven.

Once it's tender, rest it for at least 30 minutes, drain the juices and use them for a dipping sauce. Slice against the grain and serve.

EDIT - I forgot to mention that following draining the juice, you can broil the fat cap side to crisp it up a hair. (or sear that side on a hot Egg)

Celtic Wolf

You and I agreed on sumptin'' :woohoo:

thirdeye

Heheeee. Actually, I thought the only thing we really had different views on was brining.

Celtic Wolf

Ohhhh yeah