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There are limits to a Mini brisket related

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SkinnyV
SkinnyV Posts: 3,404
edited August 2012 in EggHead Forum
I bought a CAB 6 lb whole brisket the other day and a couple chuck roasts. My original plan was to ground the chuck and cut off some of the brisket to mix in like many have posted here and maybe try a 4lb brisket on the mini, seeing that I had success with 2lbs.

Well temptation gave in and I decided to try and stuff the whole thing cutting the point from the flat. So I got it in there and closed up, but in the end the fat from the point I think was too much. There was overhang, outside the heat deflector and the fire began to flare up after 30 mins or so. So i had to pull em both and get the fire down, actually snuffed it and came back an hour later.
Now I am sitting 275 - 300 degrees, got the flat that must be close to 4lbs if not more in there and its been 2+ hours. The point has been chopped up and is sitting in the freezer with the chuck to get quick froze for a grind in the KA. At least I get to try chuck and brisket ground beef.

Did I see someone say I should try a point only on the mini? Would it come out better? It looked so good as I was chopping it up for the grind, I was picturing burnt ends etc.


This was point and Flat
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Maybe Ill post result of the 4lber later, I got some time hope its done by dinner.
Seattle, WA
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Comments

  • SkinnyV
    SkinnyV Posts: 3,404
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    I link to photobucket can anyone tell me why the pics come out so small when I post? How do guys get em clickable? Thanks
    Seattle, WA
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  • tjv
    tjv Posts: 3,830
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    that's at least an "A" for effort......lol
    www.ceramicgrillstore.com ACGP, Inc.
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  • SkinnyV
    SkinnyV Posts: 3,404
    edited August 2012
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    tjv said:
    that's at least an "A" for effort......lol
    This thing just inspires me....  But if I can get the 4lber to come out good then its a win for sure!
    Seattle, WA
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  • SkinnyV
    SkinnyV Posts: 3,404
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    Down but not out, pulled @ 197 and wrapped in cooler for 60 minutes. Result is better than the last, this had a nice fat cap so might have helped. Nice and juicy, good enough cooked mostly @ 275 and finished in about 5.5 hours of cooking total. close to a 4lb brisket when i started it.


    image

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    Since the fire was hot , why not

    image

    Bento style tonight

    image
    Seattle, WA
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  • setdahook
    setdahook Posts: 284
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    when I post I always do the pics straight from my gallery dont know if thats the answer
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Nice job! I would try just a point on the Mini. As for posting from Photobucket, I copy the Direct Link, click the Image button above the discussion box, and paste the link. I do this from a PC as it behaves differently from my iPad.
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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