Small Brisket?

[Bob Miller]

So After recent posts, I've decided to give brisket another try Using the HH method.

First question... Anyone ever have success with a 2-3LB flat cut? Is that too small to smoke or will it just be done much faster?

I've got one injected and rubbed ready to go.. I probably should have asked this question before I went to the store.

 

[James Trapp]

Flats in general do not have enough fat to keep them moist when smoking. Small flats I imagine would be even harder to cook properly.

A full packer brisket with a massive fat cap is the best way to go when making smoked brisket.

I imagine you can turn your brisket into a good meal but you have your work cut out for you trying to keep it moist.

 

[K Kruger]

Use at least a 5-pound thick flat.

 

[Dave Russell]

Really small briskets might be beef, but I consider 'em a pig in a poke. You never know how long or how they'll end up.

Personally, the bigger the better, but usually I smoke whole ones in the 12-14lb range in my 18.5" wsm.

 

[D. L. Whitehead]

Howdy hi Bob,

Since you already have the brisket, why not give it a go. The suggestions that it is too small are correct for the most part, but it can be done. I would advise that you give it a try and wrap it in foil it at about 155 degrees F. and, then, cook it further until it is tender by probe. Foiling early will help to keep such a small piece of meat from drying too much. It should still have a good smoke ring and smoke flavor.

Good luck!

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[Bob Miller]

To sum it up = Bad Idea

I could go into details but why, just don't do it.