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2.5lb Briskets

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energyzer

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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?
 
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.
 
These are straight from the butcher. (Father-in-Law is a cattle rancher)
 
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.
 
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.
 
Chef Jim said:
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.
Click to expand...

Brisket isn't one of the normal cuts he usually gets. I'm guessing, it usually ends up in hamburger or something. I'm gratefull for the beef we get, now, the mission is to find the proper way to prepare it, and that is where the experts on this site come in.
FYI, I'll be preparing it on a UDS.
 
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.
 
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.
 
landarc said:
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.
Click to expand...

Would you say, run at 225* up to 160*, then wrap with some apple juice, and run up to 190 internal?
What would you inject with, and what would be the technique? Every inch or so?
 
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.
 
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.
 
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/showthread.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!
 
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
 
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!
 
Found out a little more about this brisket. They cut it in half, so I'm guessing it is the flat, that is cut in half. The next one, I believe they are going to leave it as a whole.
 
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