I had posted this in the kettle grills area but think it belongs here.
I have a very small brisket, 2.85# and I want to cook it on my performer kettle. I have done some searching but nothing addresses a brisket that small. It is like a half a flat. I had originally grabbed it on impulse as an item to braise but really want to try it on the grill. I have done some slow and low cooking smoking tomatoes and peppers in excess of 6 hours just to experiment with temp management. Reading some of the threads around here I see either a slow and low approach or a high heat approach. My impulse is to prep the grill to 300 for indirect. Cook until it gets bark and reaches 185. Wrap with foil and include liquid, either aj or beef stock. Keep cooking but drop temp to 250(?) then let it sit for a couple hours then check for softness and finish unwrapped for 45 mins or so. Rest for 45 min to an hour before slicing. How far off am I? Times and temps high low? I was going to use montreal steak for a rub. Any and all help is appreciated. If I should re-post elsewhere I'd be happy to do so. Thanks in advance and have a great day!
Aaron
I have a very small brisket, 2.85# and I want to cook it on my performer kettle. I have done some searching but nothing addresses a brisket that small. It is like a half a flat. I had originally grabbed it on impulse as an item to braise but really want to try it on the grill. I have done some slow and low cooking smoking tomatoes and peppers in excess of 6 hours just to experiment with temp management. Reading some of the threads around here I see either a slow and low approach or a high heat approach. My impulse is to prep the grill to 300 for indirect. Cook until it gets bark and reaches 185. Wrap with foil and include liquid, either aj or beef stock. Keep cooking but drop temp to 250(?) then let it sit for a couple hours then check for softness and finish unwrapped for 45 mins or so. Rest for 45 min to an hour before slicing. How far off am I? Times and temps high low? I was going to use montreal steak for a rub. Any and all help is appreciated. If I should re-post elsewhere I'd be happy to do so. Thanks in advance and have a great day!
Aaron
) says there's nothing wrong with your plan. With pork shoulder (I know, not brisket, but still) I wrap it in foil once it hits the plateau for ~30 minutes and keep it wrapped until it hits my target temperature. With brisket you want to shoot for somewhere in the 200's, dare I say the mythical 203F. I generally shoot for 225 cook temperture but have my iGrill set to freak out if it goes below 205 and above 250. At the end of the day, I'd think you're going to cook it regardless of size using low-and-slow and shoot for a target temperature for tenderness.
