Yet another brisket question/dilemma:
My wife recently purchased a 1.4 lb brisket flat and stuck it in the freezer. From what I can tell it may have a very thin fat cap. In researching how to cook a small and fairly lean flat, it appears that my chances of smoking this into something editable are quite slim.
If I proceed to smoke this on my PBC, I was planning on following the directions from the PBC brisket video plus what I have learned from this fine site:
My wife recently purchased a 1.4 lb brisket flat and stuck it in the freezer. From what I can tell it may have a very thin fat cap. In researching how to cook a small and fairly lean flat, it appears that my chances of smoking this into something editable are quite slim.
If I proceed to smoke this on my PBC, I was planning on following the directions from the PBC brisket video plus what I have learned from this fine site:
- Coat with olive oil and apply the PBC beef and game rub.
- When coals are ready hang until the internal temp reaches about 160 or so
- Wrap in foil and add a bit of beef broth
- Return to PBC and monitor until internal reaches 195. Start probing the thickest part of this fairly thin brisket and remove when tender as butta (is this wishful thinking?)
- Rest for 30 to 60 minutes
- Unwrap the bundle of joy and see if it is suitable for my dog, or if somehow it turns out as something us humans may enjoy.
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