Small Brisket - Some Questions


 
Thanks Larry, it was fun and I'll do many more.
My biggest surprise was the cook time, I expected it to take at least 8 hours...

but yeah, good eats!
 
Originally posted by Jim Lampe:
Thanks Larry, it was fun and I'll do many more.
My biggest surprise was the cook time, I expected it to take at least 8 hours...

but yeah, good eats!
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Well Jim a 7lb brisket usually takes a minimum of 7 hours at the temps we discussed, so I'm guessing you were cooking at a little higher temp for it to be done in 7 hours. Maybe a thermometer was off? It's always better to finish sooner than later.
 
Originally posted by Christopher_C_ G:
So what was your exact technique here? Can you recap your steps/times/temps...?
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Chris, marinaded it overnight then seasoned it with a rub.. started a little before 8 in the a.m. at a temp about 240. That rose to nearly 260 and hovered around that until the temp of the brisket hit 165' after only 3 hours.
Wrapped the meat in foil and it looked REAL good.
The temp of the dome was at or near 265-270 (too high in my opinion) and at 1pm or so, the internal temp of the brisket hit 206'. Past the time for removal... so it came off. I let it sit foiled for 2 1/2 hrs before opening the foil and another 1/2 hr before slicing it.
It was tender and very juicy and was very good. Not as good as I had at cook-off, but being the first one I ever did, it was pretty dang good.

Yes, Larry, too high of temps cooked it quicker (total of 5 hrs - 25 mins). I have replaced my thermometer with a new one that stays in the meat during the cook. Something I haven't had.
 
Originally posted by Jim Lampe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Christopher_C_ G:
So what was your exact technique here? Can you recap your steps/times/temps...?
Click to expand...

Chris, marinaded it overnight then seasoned it with a rub.. started a little before 8 in the a.m. at a temp about 240. That rose to nearly 260 and hovered around that until the temp of the brisket hit 165' after only 3 hours.
Wrapped the meat in foil and it looked REAL good.
The temp of the dome was at or near 265-270 (too high in my opinion) and at 1pm or so, the internal temp of the brisket hit 206'. Past the time for removal... so it came off. I let it sit foiled for 2 1/2 hrs before opening the foil and another 1/2 hr before slicing it.
It was tender and very juicy and was very good. Not as good as I had at cook-off, but being the first one I ever did, it was pretty dang good.

Yes, Larry, too high of temps cooked it quicker (total of 5 hrs - 25 mins). I have replaced my thermometer with a new one that stays in the meat during the cook. Something I haven't had. </div></BLOCKQUOTE>

Interesting. Have you considered the high heat method? Seems like there is a lot of folks that prefer that method. I would prefer to cook for no more than 4-6 hours at a clip (not up for an overnight smoke). I think I may give that technique a shot on my next attempt.
 
Originally posted by Christopher_C_ G:
Interesting. Have you considered the high heat method? Seems like there is a lot of folks that prefer that method. I would prefer to cook for no more than 4-6 hours at a clip (not up for an overnight smoke). I think I may give that technique a shot on my next attempt.
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Once you have time, use it to try both methods to see what one you like the best. Both methods will work...but sometimes, longer is better....
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Actually Chris, the high heat I used was done by pure ignorance... I basically had no clue what I was or intended on doing... Larry was around during the first two or 3 hours so I leaned on him for advice.
Next time I think I'll lower and slower even though the first brisket turned out well.
 
Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Christopher_C_ G:
Hi all. I am relatively new to the WSM but have had great success with baby back ribs and spare ribs. I was thinking of doing a small brisket but have been intimidated by the length of time to cook. If I get a 5lb brisket how long will it take to cook? I will only be cooking for a small group so I don't need a lot of food.
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It depends if you cook it low and slow or high heat. I like to cook briskets in the 245º-260º range until the internal temps hit 160º-165º, then double wrap in foil and continue to cook until tender. Generally I begin checking for doneness around 185º-190º, but temps are only a guide, tenderness determines 'done', not temperature. Cooking as I described, a 5lb brisket should take between 5-8 hours to cook.

Other folks choose to cook briskets via high heat method and they should chime in soon with how to cook them using high heat.

Whatever way you do it, have fun and enjoy! </div></BLOCKQUOTE>

Just wanted to mention that I did my first brisket (8 lb flat) following Larry's advice here and it turned out great. It was tender at 10 hours. I let it rest in a cooler for two hours. I was very pleased with this first attempt. Thanks, Larry! I'm doing another one toworrow for some friends.
 
Originally posted by Daniel P:
Just wanted to mention that I did my first brisket (8 lb flat) following Larry's advice here and it turned out great. It was tender at 10 hours. I let it rest in a cooler for two hours. I was very pleased with this first attempt. Thanks, Larry! I'm doing another one toworrow for some friends.
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Dan, you're welcome, glad to hear it turned out good! Remember to take pic's of the one this weekend or it didn't happen!!
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Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Daniel P:
Just wanted to mention that I did my first brisket (8 lb flat) following Larry's advice here and it turned out great. It was tender at 10 hours. I let it rest in a cooler for two hours. I was very pleased with this first attempt. Thanks, Larry! I'm doing another one toworrow for some friends.
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Dan, you're welcome, glad to hear it turned out good! Remember to take pic's of the one this weekend or it didn't happen!!
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</div></BLOCKQUOTE>

Well, I stopped by Sam's Club on the way home. They didn't have any flats. They had 3 briskets that were labeled "choice cov" or something like that. They weighed 9-10 lbs each. But, there were huge amounts of fat on them. I wasn't sure what kind of cut these were, but I didn't like the looks of them. Last week, they had several flats (which were labeled "flat") and the whole packers that weighed 12-14 lbs each. I don't remember what the packers were labeled, but I don't remember them having all that fat. Could these cuts have been small "packers" with lots of fat or just something else?

Anyway, I got baby back ribs instead.
 
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