Smaller Brisket: Any advice?

sthamm · 08-17-2018, 11:16 AM

I usually pick 'em in the 14-17 lb range before trimming. This time, all I could find at my local Costco were briskets in the 9-11 lb range so I ended up taking a 10 pounder home with me. Any special considerations for smoking smaller ones?

1) Cook time (roughly the same or correspondingly shorter)?
2) Wrap time
3) Unwrapped the entire time ok or will it dry out easier?
4) Trim (should I leave more fat on)?

I plan to smoke around 250-275 in my HOS, wrap at around 160 with BP (if color looks good), and rest until dinner. Question is mainly timing when to get started.

sudsandswine · 08-17-2018, 12:13 PM

I treat them exactly the same as I do bigger brisket, everything just scales relative to size.

CentralOhioBBQ · 08-17-2018, 12:16 PM

Do the same thing. If anything, you have a longer rest period, which isn't a bad thing.

KB BBQ · 08-17-2018, 01:19 PM

I agree, same process just shorter cooking time.

ThelostTexan · 08-17-2018, 03:27 PM

I was just wondering the same thing on size. I was at a place this morning that uses 7-9 pounders where i usually use the largest i could find. I figured it was maybe cook time since it looks like they'd only been on a few hours at 830 this morning and they were serving for lunch

El_coqui · 08-17-2018, 05:00 PM

I used to do 15 to 16 pounders for the food I sell.....that stopped after a few runs with some 10-12 pounders......to me it seemed like the smoke flavor came out much better on the smaller briskets than the big ones.

Even had several regulars ask of I changed my rub up or something....the only thing I changed was the size of the brisket

pjtexas1 · 08-17-2018, 05:34 PM

Quote:

Originally Posted by sudsandswine

I treat them exactly the same as I do bigger brisket, everything just scales relative to size.

^^^this. 10LB is what i look for. Cook them all the time. Cook them like a 15 pounder.

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sthamm · 08-18-2018, 04:47 AM

Thanks everyone. Brisket will go in the smoker one hour from now.

kevinstaggs · 08-18-2018, 08:39 AM

What bugs me the most about the smaller briskets is how thin the flat tends to be. Seems that I have to trim them off or the “cook to nothing”

My process doesn’t change.

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pjtexas1 · 08-18-2018, 12:23 PM

Quote:

Originally Posted by kevinstaggs

What bugs me the most about the smaller briskets is how thin the flat tends to be. Seems that I have to trim them off or the “cook to nothing”

My process doesn’t change.

Sent from my iPhone using Tapatalk Pro

I normally see that on bigger briskets. Cut it off and that's the cook"s treat half way thru the cook.

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08-17-2018, 11:16 AM	#1
sthamm Full Fledged Farker Join Date: 04-14-16 Location: Dallas, Texas	Smaller Brisket: Any advice? I usually pick 'em in the 14-17 lb range before trimming. This time, all I could find at my local Costco were briskets in the 9-11 lb range so I ended up taking a 10 pounder home with me. Any special considerations for smoking smaller ones? 1) Cook time (roughly the same or correspondingly shorter)? 2) Wrap time 3) Unwrapped the entire time ok or will it dry out easier? 4) Trim (should I leave more fat on)? I plan to smoke around 250-275 in my HOS, wrap at around 160 with BP (if color looks good), and rest until dinner. Question is mainly timing when to get started.

08-17-2018, 12:13 PM	#2
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	I treat them exactly the same as I do bigger brisket, everything just scales relative to size. __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

08-17-2018, 01:19 PM	#4
KB BBQ is One Chatty Farker Join Date: 08-05-18 Location: Sacramento, California Name/Nickname : Kenny	I agree, same process just shorter cooking time. __________________ KB BBQ Competition team KCBS Lifetime Member & CBJ Lonestar Grillz 30" Offset Cabinet 4 WSM's 1 WGA and stuff to make Fire & Smoke

08-17-2018, 05:00 PM	#6
El_coqui Knows what a fatty is. Join Date: 07-14-15 Location: Katy TX	I used to do 15 to 16 pounders for the food I sell.....that stopped after a few runs with some 10-12 pounders......to me it seemed like the smoke flavor came out much better on the smaller briskets than the big ones. Even had several regulars ask of I changed my rub up or something....the only thing I changed was the size of the brisket __________________ Old Country Pecos, Weber 22" one touch....on order Backyard Chef Classic Lonestar Edition from Gator Pit

08-18-2018, 08:39 AM	#9
kevinstaggs Babbling Farker Join Date: 04-16-17 Location: Davis, OK Name/Nickname : Kevin	Smaller Brisket: Any advice? What bugs me the most about the smaller briskets is how thin the flat tends to be. Seems that I have to trim them off or the “cook to nothing” My process doesn’t change. Sent from my iPhone using Tapatalk Pro __________________ “We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop

08-17-2018, 12:16 PM	#3
CentralOhioBBQ Full Fledged Farker Join Date: 06-27-17 Location: Gahanna, Ohio	Do the same thing. If anything, you have a longer rest period, which isn't a bad thing.

08-17-2018, 03:27 PM	#5
ThelostTexan Got rid of the matchlight. Join Date: 10-15-17 Location: Good Thunder,Mn	I was just wondering the same thing on size. I was at a place this morning that uses 7-9 pounders where i usually use the largest i could find. I figured it was maybe cook time since it looks like they'd only been on a few hours at 830 this morning and they were serving for lunch

08-18-2018, 04:47 AM	#8
sthamm Full Fledged Farker Join Date: 04-14-16 Location: Dallas, Texas	Thanks everyone. Brisket will go in the smoker one hour from now.