3.4 lb brisket flat stip


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
This little piece of flat looked perfect for just the two of us, and to fit nicely on my 14.5" WSM.
5 bucks per lb. is a little steep, but it is trimmed.

Any guesses on how long this will take to cook?

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On another forum I found someone asking about a 2 lb 'r so it's in the same ballpark. First suggestion was to grind it for burger (but not what I think you want to do ;) ) . The reason being that because it needs so long to get to our "normal" internal temps that it would dry out.

The o.p. ended up doing the smoke and his comment was
Turned out OK. Did 1 hr at 165, 2 hrs at 225 but was only about 140 internal temp so cranked it up to 400 for 30 minutes. It registered 160 but was medium, no pink center. A lot of juices came out of it still however. It was good, nice bark, good flavor but of course a bit tough. Cut in cross grain pretty thin so that wasn't an issue.
Click to expand...
So his 2 lb ' r was about 3 1/2 hr.
 
I'd do the HH method - foil @ 160, then probe for tenderness not temp.....remember how the temp doesn't matter so much when it's braising. Plan for 4 hrs but probably less.
 
Lots of temp differences used there, surprised it was even OK.

Just put it on, want to run 230 to 250, currently 210 dome and climbing.
Many times I'll cut a piece of the flat off a whole packer for 2 cooks, 1 flat only, one flat with point.
Both always turned out good, but I never weighed them, and can't remember the timing.
 
ChuckO said:
Watching this cook, I'm sure it will be great.
Click to expand...

We want pictures :) (bird or landscapes are acceptable too)

HH, to me, for "BBQ" cuts is 275-325. One more thing I always say for large cuts like this is to go heavy on the smoke,,,,especially if you're going to wrap it. Mine never get as much smoke as I think I'd like.

If it turns out anything like the one you linked...

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That's one thing I don't like about the WSM 14.5, it's harder to fit larger brisket cuts on it. Hope it turns out great.
 
I cook these frequently on my 14.5 WSM just like I would a full size brisket. fire at 250 degrees. Foil at 160-degrees internal temp, and start testing for tenderness around 200. I used to do these on a cheap offset smoker, too.

They're the perfect size to make a full barbecue for a small family of 4 (or even 5 or 6 if there's company). I can fit a tiny 2lb or 3lb pork butt and some sausages in there, too. Maybe even a boneless turkey breast if I'm willing to crowd things. With a pot of beans in the oven and some white bread, sliced dill pickles, and sliced white onion, it's a full on backyard BBQ without an unreasonable amount of leftovers.
 
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