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Oldyote 04-01-2011 08:44 PM

Suggestions for smoking a small brisket?
My wife picked up a 1.8 pound brisket. I've never smoked a brisket but the recipes I'm finding are all for four pound or greater briskets. Any suggestions on rubs, cooking temps, wood to use, and cooking time would be great. I'll be using a large BGE.

landarc 04-01-2011 08:48 PM

Wow! That is a tiny brisket. I think I would give it an hour of smoke, low heat, then foil and finish it hot and fast. Go until tender, although I have no idea what to recommend on timing.

Oldyote 04-01-2011 09:29 PM

I looked at it again and its actually called a "half brisket".

landarc 04-01-2011 09:54 PM

a half flat really. It will make a nice meal for two.

smokaholic 04-01-2011 09:54 PM

got a picture of said minibrisket just curious

Oldyote 04-01-2011 10:06 PM


Originally Posted by smokaholic (Post 1597494)
got a picture of said minibrisket just curious

not the greatest picture

JD McGee 04-01-2011 10:39 PM

I'd rub it up and smoke it @ 300 for an hour then foil it for another hour or till a probe will slide in with little resistance...then let it rest for an hour (in the foil) before slicing against the grain. :thumb: Serve with au-gratins and beer...:cool:

Cook 04-01-2011 11:53 PM

That is 1/8th of a weight.

Dave Russell 04-02-2011 01:52 AM

I wouldn't. I'd just braise it in the oven, but if you do smoke it, do it hot and fast and foil early like JD suggests.

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