Baby Brisket

[Steve McKibben]

I was in the supermarket and just happened to pick up a brisket flat that only weighs in at 2.75 lbs.

It wasn't until I got home that I realized that this wouldn't be the long, slow smoke that I had envisioned for my first attempt at a brisket.

So, what should I do with this little guy? High temp smoke? Kettle or WSM? Or is this guy so small that I should save the charcoal for something else and braise it in the oven?

 

[Bryan S]

I would high temp it in the WSM. Will be a short cook. Cook at 300-325 for about 2 hrs then foil till fork/probe tender. I'd minion the start though. That way you'll get a longer cook time and more smoke on it. HTH

 

[Steve McKibben]

Thanks Bryan - I'll do just that!

 

[Bryan S]

Steve, I'd go with 300 and cook 2 hrs or till it hits 165. Foil and cook till probe/fork tender. Put all your smoke wood on top of the lit.

 

[Steve McKibben]

I finally got around to doing this:

Thawed the "baby" in the fridge and put it in a bath of red wine, vinegar, worcestershire, garlic salt, & onion powder where it sat most of Sunday.

Pulled it out of the marinade an hour before cooking, gave it a light coating of mustard and a good sprinkling with some Dizzy Pig steak rub.

Filled up the smoke ring with RO lump (my first lump cook in the WSM!), put on half a chimney of lit and some oak pieces that were part of a wine barrel in a previous life, assembled the smoker and babysat it until she stabilized at 315 at the dome.

Just shy of two hours later my thermapen registered in the 160-165 range, so I pulled it, foiled it, and put it back on. About 40 minutes later it appeared to be pretty tender so I took it into the house to rest. In the meantime I opened up the bottom vents all the way, took the lid off and used my grill wok to stir fry some brocolli and yellow squash that had been marinating in EVOO, minced garlic, fresh chopped rosemary, and black pepper.

When they were done I sliced the brisket (it was every bit as tender as it had looked) took the oven roasted potatoes out, and we sat down to feast.

It was the first brisket I've done, and even the fussy eater in the family approved.

Bryan - thanks for the tips - they worked out great!

 

[Bryan S]

Steve, Glad to hear it came out good for you.

I've been making a brisket a week for the last 3 weeks. Love em.