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    Brisket Fears

    Posts: 17
    in EggHead Forum
    I'm ready to try a brisket. I saw a little baby brisket at the grocery store so I got it. It's 2.5 lb. I thought I could practice on it before I bought one of those 15 lb monsters. It was on sale, half price. The small one may be harder to cook than the big ones. Not sure.

    I'm thinking indirect, 250 dome, IT 200. Any idea how long the cook would be? Should I use a different dome temp? Any suggestions?

    Thanks for the help. 

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    Comments

    • Posts: 25
      A very small 2.5 lb brisket is equivalent to cooking a single chicken wing vs. smoking an 18 lb turkey.

      There really aren't going to be any similarities, the only thing you'll get out of it is holding a temp for 3-4 hours.

      A full packer brisket needs to be trimmed, seasoned, placed correctly in the egg and temperatures monitored so you can start checking doneness by feel for a few hours.

      With the small 2.5 lb flat, it will most likely dry out at no matter what temp you cook it to because they are often trimmed and have no fat cap.

      I'm sure you can make it edible but the best way to learn how to cook the 15 lber is to cook 15 lbers.
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    • Posts: 34,736
      You will likely have to foil with some beef broth to retain moisture.  Here's a link to a thread about a recent small flat cook.  Reads like he foiled.  FWIW-
      Little brisket flat - 2.77 pounds 
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 6,929
      If I have a small one like that I inject it and foil it with broth like @lousubcap stated. On packers I do neither so I am prolly wrong guy to ask :lol: 
      Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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    • Posts: 2,657
      @admiral21 my first thought was that it was like cooking a chicken wing to get a feel for roasting a chicken.  you beat me to it.


      [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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    • Posts: 4,974
      technique wise, cooking a pork butt may be a closer simulation of cooking a packer.  dry rub, low to moderate heat, cook until tender.  I found trying to bbq those little flats very frustrating.
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 13,836
      If you are looking for a smaller cut that cooks similar to brisket, just less time, look for uncut short ribs.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 2,158
      Doing a first time brisket is like going on a first time date - ya get 'the jitters' .. I say, what the heck, just dive in and do a whole brisket, there's never a better time than now. 
      I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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