1.7 LB Slice Of Brisket Today -- Need Advice Please!


 
M

Mark (markx3)

TVWBB Member
Hello...
Today I'm going to attempt my second try cooking a brisket. I bought a very small slice of choice brisket at the store since its only for my wife and I tonight. I seasoned it with Jack Stack rub and let it sit overnight in the refrigerator.

I have Royal Oak American lump and I was going to throw in 3 or 4 chunks of oak wood. Because the brisket is so small, I was thinking of smoking it for 2 hours and then letting it rest in tinfoil for 1 hour. I'm not sure what temp to cook it at but since I was thinking about smoking it for 2 hours max, I wasn't too worried about temp as long as it stayed in the smoke range.

Should I put water in the pan or not? I've only used water once on a whole chicken and it did come out very tender. But I think because the lump will use fuel to heat the water, it may make the cooking time longer. Please advise and let me know your thoughts if I should do anything different.

Oh and I was just going to fill the ring with RO and use the minion method.

Thank you!
 
Water in the pan has zero to do with tenderness. Your choice.

A small piece of brisket is much harder to smoke. You're much better off cooking something 4 or 5 times as big and simply having leftovers.

Cooking by time is not something I'd recommend. If it's thin, as I'd suspect, I'd maybe smoke low/slow for an hour to an hour-and-a-half, tops, then foil with a little liquid and bump the temps up 25? or better. Cook till tender. (I'd check after 30 min for tenderness, refoil if not, then check every 15 thereafter.

With something that size you're totally dependent on meat grade and how bad a job the meat guy did trimming it - not a position I like or can recommend.
 
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