small half flat brisket

Roundman

Hi All,[p]I went to the store tonight and I think I purchased the wrong cut of meat. I wanted to cook a brisket like I have been reading about on this forum. The piece I have is only 1.8 pounds and looks like it has been trimmed of almost all its fat. The packages calls it a half flat brisket.[p]How should I try to cook this piece of meat to have it come out tasting good if possible.
Do I have to go to a meat market to get the 6 or 8 pound full brisket?
Roundman

Nature Boy

<p />Roundman,
Cook it. At the very minimum it will be a learning experience, and at best you will have a righteous meal.[p]I recently did an experiment with a small flat cut in half. The piece I cooked was about 2 pounds total. I cooked it for about 11 hours at a cooking level (not dome) temp of 210. [p]I pulled it off when it was tender to the poke.....which was at about 179 degrees internal. I was really suprised how good it was. [p]Have fun
Chris

GrillMeister

Nature Boy,[p]Hmmmmm. That looks pretty dang tasty for an Easterner![p]We'll miss you this weekend at the fest, but you'll be there in flavor as we dust with Dizzy Pig Rubs.[p]We'll also hoist some cold ones in honor of your Dad and everyone's Dad.[p]Regards,[p]Ed