I went to the local wholesale store today to get a brisket for my weekend cookout (earlier post). I got the larget one they had and it was a half flat weighing in at 4lbs. I wanted to do an overnight cook, but when I reviewed Chris' directions, He had 2 larger briskets for his over night. Do you all think that 8-10 hours on an over night would be too much for a 4lb brisket?
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Half Flat Brisket Need Help
- Thread starter Jeff S
- Start date
Craig Castille
TVWBB Wizard
I have never cooked one that small.
Cooking two brisket flats instead of one does not matter once the wsm gets to temp. The time needed to complete the process depends on the temps cooked at and the cut of meat.
Typically, I only cook packers. My only concern here is having the flat dry out.
I think your time line is Ok if it's a choice cut. If it's a select cut I'd definitely cook it high heat.
Cooking two brisket flats instead of one does not matter once the wsm gets to temp. The time needed to complete the process depends on the temps cooked at and the cut of meat.
Typically, I only cook packers. My only concern here is having the flat dry out.
I think your time line is Ok if it's a choice cut. If it's a select cut I'd definitely cook it high heat.
Mike Zarecky
TVWBB Pro
Interesting. I was just going to the site to post my question of how to cook my 3 lb. brisket I just picked up at SClub. I've done a few in the past as longer cooks. I think I need help with this one. Sorry for piggy backing on your post.
MikeZ
MikeZ
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Zarecky:
Interesting. I was just going to the site to post my question of how to cook my 3 lb. brisket I just picked up at SClub. I've done a few in the past as longer cooks. I think I need help with this one. Sorry for piggy backing on your post.
MikeZ </div></BLOCKQUOTE>
Mike, feel free to piggy back anytime!
Interesting. I was just going to the site to post my question of how to cook my 3 lb. brisket I just picked up at SClub. I've done a few in the past as longer cooks. I think I need help with this one. Sorry for piggy backing on your post.
MikeZ </div></BLOCKQUOTE>
Mike, feel free to piggy back anytime!
That will work. The chicken should take right around an hour. Try to time them with your brisket, so don't put them on too early. And if you haven't already, check out High Temp Brisket.
Bill Spearman
TVWBB Super Fan
I do mostly do small briskets at 285-300 deg. I start checking mine after about 4 hrs. or so. Most go longer but some , for reasons unknown decide to get done early.
First time for brisket and I loved it. Only had it once before in a restaurant and was not impressed. That is why I never tried one on the WSM. You all convinced to to try it and I am glad you did! Smoked it for about 4 hours (3 would have been better as it was well done) and it was delicious. What a beautiful smoke ring! I'll be doing these more often!