little Brisket

[S.M. Swanny]

A friend asked me to cook up some butts and a couple of briskets for his party this weekend. I told him to got to Sam's and ask the meat guy for two "packer" briskets. What do I get? A 6.8 pound and 3.8 pound flat. I feel comfortable attemptping the 6.8 pound flat; but, I have never attempted a brisket as small as 3.8 pounds. Would I just reduce the cook times proportional to a large brisket or should I give it back to him and tell him to learn how to read?

Thank for any help.

 

[D. L. Whitehead]

Howdy hi S.M.,

If the small brisket piece has enough fat, you could grind it into ground beef.

Otherwise, it can be smoked. I usually smoke in the 225-250 degree F. range. I'd foil the small brisket earlier than I would a much larger brisket. Small pieces tend to dry out a little bit faster than large pieces or whole packers. That's the reason to foil earlier--maybe 155 degrees F. or so.

Tiny piece of brisket flat. (2.86 lbs.)

Just before foiling.

Done

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