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Little brisket flat - 2.77 pounds

timmyd18
timmyd18 Posts: 59
in Beef
I've picked up a mini brisket flat - just 2.77 pounds.  Any suggestions on how to cook? I've done one full packer and several bigger flats before, but never anything near this size.  Thinking about 300 until 165, foiling to 195, and staying close since it will likely be a much quicker cook.  
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Comments

  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Sounds about right to me. Just smaller window for success than the bigger guys.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • flexfusion
    flexfusion Posts: 244
    Let us know how it turned out.  Please tell us what was the cooking temp, how long did it take to get to your desired temperature?  Thanks!
    Auburn, Alabama
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  • henapple
    henapple Posts: 16,025
    Travis style...  Search it. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Acn
    Acn Posts: 4,490
    I've never tried smoking a flat that small.  Flats are great either ground for burgers, or sliced really thinly for stir fries, or to marinate and grill directly.

    LBGE

    Pikesville, MD

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  • timmyd18
    timmyd18 Posts: 59
    Rubbed and on now - it's a windy day and I've already had one temp spike, so we will see how this goes. Worst case scenario the whole thing gets used for burnt ends 
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  • jeffwit
    jeffwit Posts: 1,348
    Or chili....
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • timmyd18
    timmyd18 Posts: 59
    Pulled at 205 - cooked much faster than I hoped, and didn't feel like it went through the brisket magic transformation. We'll see how it goes after a rest.
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  • timmyd18
    timmyd18 Posts: 59
    Final verdict - serviceable and tasty but not the magical moist brisket from other cooks. You live and learn, and buy bigger briskets next time!
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  • timmyd18
    timmyd18 Posts: 59

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  • buzd504
    buzd504 Posts: 3,877
    Nice smoke ring.   Looks pretty moist.
    NOLA
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  • lousubcap
    lousubcap Posts: 36,664
    Great ring and as above, looks quite moist to me.  And that small size just compounds the cook.  Having been relegated to flats for several years til the local Costco saw the light and started stocking packers, any flat is more of a challenge than a packer.
    I was always happy with a single or a double (baseball analogy) and would infrequently hit a triple or home-run.  (Had some strike-outs as well). 
    Don't know what the flat was probing like at 205*F but nothing like giving it a run.
    BTW-welcome aboard and enjoy the journey.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Jeepster47
    Jeepster47 Posts: 3,827
    If you want to try a partial brisket again (@caliking says that in TX, they're called a brisketlet), look for the "center cut" portion.  Because it's a more consistent thickness, it's easier to cook to a uniform temp.  Forget the 1.5hrs per pound at 250* estimate though ... more like 2.5 to 3.0 hrs per pound.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • henapple
    henapple Posts: 16,025
    @EggObsessed chili recipe 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • timmyd18
    timmyd18 Posts: 59
    Thanks everyone. I think I will do a "brisketlet" again mainly because of my small family and the volume of packers, in the rare case I can find them. I think a little bigger would have helped it stay at the plateau a little longer and stretched the single into a double or triple - I don't know if home runs are possible without the full brisket. 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    timmyd18 said:
     I don't know if home runs are possible without the full brisket. 
    It's possible. Just much more difficult. The window of success is very small. Your brisket looks like it was just shy of rendering. I think smaller flats really benefit from being wrapped.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited January 2016
    The smoke ring on that is a work of art.  For a flat that looks like a home run to me. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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