|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-10-2011, 03:18 PM | #1 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
|
2.5lb Briskets
I received two approximatly 2.5lb briskets today. This is a long way from the briskets I see talked about around here. The packages are thin, maybe 2" thick or so, around 10" long, and maybe 8" wide. Anyone have experience with briskets this size? How would be the best way to smoke these?
|
|
03-10-2011, 03:28 PM | #2 |
Got rid of the matchlight.
Join Date: 08-23-08
Location: Near Chicago
|
Are they corned beef briskets? If yes, look on the label to see how much salt (sodium) is in 'em. Any more than 300 and you should soak 'em in mutiple changes of water, overnight if over 1000. Slap on a rub, let 'em set in the fridge over night, and smoke over hickory at 225 till they reach 165 degrees. Now ya got Pastrami, Yum.
|
|
Thanks from:---> |
03-10-2011, 03:57 PM | #3 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
|
These are straight from the butcher. (Father-in-Law is a cattle rancher)
|
|
03-10-2011, 04:56 PM | #4 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
|
Dang, couldn't he spare a good one? I would put them together in a pan, fat side up and smoke at 225. Shouldn't take but a few hours.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
|
Thanks from:---> |
03-10-2011, 05:04 PM | #5 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
|
Sounds like they are cut from the "flat" section of the brisket. The butcher may have made several cuts like this out of one entire brisket.
There are some "Flat" specialts here, but I'd back off the standard 1 hr/lb. at 250 and figure it may only take 35 - 40 minutes or so per lb.
__________________
-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
|
Thanks from:---> |
03-10-2011, 05:43 PM | #6 | |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
|
Quote:
FYI, I'll be preparing it on a UDS. |
|
|
03-10-2011, 06:03 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I would consider injecting it. I would also seriously consider wrapping it. It will cook best at 225F and going slower, they are small and will not take a lot of time. I tend to go fat down in a direct fire device, like a UDS, if you must have fat on top, slap a slice or two of bacon on top.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
03-10-2011, 07:41 PM | #8 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
|
Wow...2.5lbs. sounds like the ones I see at Safeway in SF! Little skinny flats they want $5.99 a pound for. (sort-of like gas here too!)
Go with Lando's advice...should turn out good. Let us know how it turns out.
__________________
2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
|
Thanks from:---> |
03-10-2011, 08:33 PM | #9 | |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
|
Quote:
What would you inject with, and what would be the technique? Every inch or so? |
|
|
03-10-2011, 09:13 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I would say run at 225F the whole way. Yes, wrap at 160F or so, then run it up until it is 190F, remove from foil and test. It probably will need to go back on until it is 200F or so. Use a probe and not temperature. The probe should slide in real easy. I would say you could use something as simple as beef broth with a little rub mixed in, or get yourself some Kosmo's or Butcher's injection. I don't know that you would have a measured interval, the guys I have watched who do well inject all over the place and a lot. Then let it sit overnight before cooking.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
03-10-2011, 11:14 PM | #11 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
|
I think you're right on at 225*.
If it was me I'd use beef broth as injection...unless you want to get fancy and add some other spices and stuff. Inject small amounts in many places. I'd likely add more beef broth instead of the apple juice when you wrap. In the case of this small piece of meat maybe you should wrap earlier than 160* as you don't want it to dry out. Once it has gotten some smoke you should be able to wrap...think I read where 130 is about where it stops getting much smoke. Let it get to room temp before you throw it on. Cook it 'til you can probe it and get no resistance...like budda. Like Lando said it's going to be faster than you think.
__________________
2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
|
Thanks from:---> |
03-11-2011, 12:24 AM | #12 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
|
Wow, those are pretty small. I'm not the "flat specialist" that Oakpit referred to but I recently cooked a couple of flats, one of which was just under 4 lbs and the other about 3 1/2 lbs. Here's the thread for the 4 pounder: http://www.bbq-brethren.com/forum/sh...d.php?t=100278.
Maybe I just had some tough ones as they took around 7 hrs to cook and I was cooking at higher temps. I was quite surprised at how long they took. The end result was tasty. How long are you planning on resting them? I'd recommend factoring in 2-3 hrs of rest in a pre-heated cooler stuffed with towels. If they end up being stubborn like mine you can shorten the rest some or just eat later than expected. Good luck!
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
|
Thanks from:---> |
03-11-2011, 04:31 AM | #13 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
|
Sounds like what the butchers do to them over here. Most briskets are rooled likea roast and is standard for the English.
I have unrolled them and smoked at 225 trying to get the same results as a full packer but the truth is it hasn't happen with any frequency. I have switched cooking it in a pan flat like any other roast with veg separating the pan and meat them carrying on in the smoker as usual. It's not the meat on grill method that we have honed but it will give you the smoke and pleasure of Q. Doc
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
|
|
Thanks from:---> |
03-11-2011, 11:06 AM | #15 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
|
Thanks for all the great tips. All the info I can get is very much appreciated, as this will be my first attempt at brisket, AND I'll be doing it for company.
Question on seasoning. If I inject it, do I still want to use a rub on the outside? My Mother-in-law is a VERY not spice person. I have Plowboys bovine, but it may be too spicy. Tips? Again, all tips are welcome and appreciated! |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
9+ Hours = 3.5lb brisket? | Smoothsmoke | Q-talk | 24 | 01-24-2010 09:26 PM |
5lb Propane Tank | thillin | Q-talk | 24 | 08-30-2009 06:14 PM |
What to do with a 5lb pork loin | flatbed82 | Q-talk | 9 | 04-27-2009 05:03 PM |
If you had a 5lb Salmon fillet | smooookin | Q-talk | 33 | 02-27-2009 01:24 PM |
11.5lb brisket is on. | dodgeramsst2003 | Q-talk | 7 | 11-10-2008 01:39 AM |
Thread Tools | |
|
|