FIRST brisket- I got one too small


 
C

Chris Barry

TVWBB Member
I have smoked ribs, butts, & chicken, but wanted to try a brisket, so I got one today at SAM's Club. After reading the forums, I got only a partial one (3.83 lbs), and it is well trimmed. (I will get a packer next time...)

I would like to serve it early afternoon tomorrow (maybe dinner though). Any suggestions for marinade (yes/no), temp, foiling? I was thinking of marinating for a couple of hours, then starting it tonight at 225-250, foiling in the morning, and checking for doneness around noon.

ANY suggestions are appreciated.
 
Flats are notoriously dry when cooked alone. Marinating or injecting will definitely help. I almost always foil once it starts to stall (145-160) and finishing it in foil all the way. Pull in the 195-205 range. Leave it in foil for at least 30 min to 1 hour after. It will help salvage what little moisture is available. Plan for 1-1.5 hours per lb at 250. Good luck!
 
Thanks. I think I will marinate overnight, then start the cook in the morning, shooting for an early dinner finish. Thanks for the advice!
Grant said:
Flats are notoriously dry when cooked alone. Marinating or injecting will definitely help. I almost always foil once it starts to stall (145-160) and finishing it in foil all the way. Pull in the 195-205 range. Leave it in foil for at least 30 min to 1 hour after. It will help salvage what little moisture is available. Plan for 1-1.5 hours per lb at 250. Good luck!
Click to expand...
 
I do a lot of flats just cooking for my wife and I....I use the injection from howtobbqright.com and foil at about 160 to 165. Never had a dry one since I stared injecting and foiling, Ken
 
Small, partial flats are the bane of BBQ and a waste of good charcoal IMHO. Been there, done that, and not goin' back. Cook HIGH HEAT, and FOIL as soon as there's some bark. If cooking low-n-slow, all bets are off as to when finally tender.
 
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