Little Brisket flat...what to do

mollyshark

Store had these little baby 2 lb brisket points. Cute little fat layer and all. Was small enough to do on the mini. Coated it in somesuch and seared it a bit and wrapped in foil for a couple hrs at maybe 275. Tasted good, but a tad chewy. Anyone have any good ideas for how to do one of these correctly?[p]mSharque

mad max beyond eggdome

MollyShark,
i think you had the right idea, you just didn't leave it foiled long enough. . .i did a three pounder yesterday. . .250 indirect for 2 hours. . .pulled, foiled tightly, then back at 300 for a coupleof more hours, then wrapped in a towell in the cooler for a couple of more hours... originally coated in torbinado sugar and dizzy cowlick. . .kind of smokey, kind of pot roasty, but very tender and very juicy. . and the juices in the foil are to die for!!

mollyshark

mad max beyond eggdome,[p]Well I will definitely try again. Yes, I think I pulled it too soon also. The baby birds around me were cheeping something fierce and I, sniff, gave in.[p]Will try again![p]mShark

Car Wash Mike

mad max beyond eggdome,
I captured my juices this weekend, sliced brisket, added jucies and kept warm on egg until dinner time. Very, very tasty.[p]This method may not win a BBQ contest but it sure wins the easy and very reliable brisket award.[p]CWM

mad max beyond eggdome

Car Wash Mike,
i agree. . .it may not woo the kcbs judges, but it sure is a hit with the judges in my house, and i have to live with them 24/7. . .like i said earlier, we used the juices from the quicky brisket on the overnight brisket for the best of both worlds. . ..man, that was some good eatin yesterday. ..