Suggestions for smoking a small brisket?

Oldyote · 04-01-2011, 07:44 PM

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, 07:48 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, 08:29 PM

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

landarc · 04-01-2011, 08:54 PM

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

smokaholic · 04-01-2011, 08:54 PM

got a picture of said minibrisket just curious

Oldyote · 04-01-2011, 09:06 PM

Quote:

Originally Posted by smokaholic

got a picture of said minibrisket just curious

not the greatest picture

JD McGee · 04-01-2011, 09:39 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.

Serve with au-gratins and beer...

Cook · 04-01-2011, 10:53 PM

That is 1/8th of a brisket...by weight.

Dave Russell · 04-02-2011, 12:52 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.

04-01-2011, 07:44 PM	#1
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN Downloads: 1 Uploads: 0	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. __________________ 2 Large Big Green Eggs, 1 Hybrid Grill, 1 restored Weber Performer in Green, 1 S-330 and 1 new super secret cooker so secret that not even I have seen it yet. Proud Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns "earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."

04-01-2011, 07:48 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-01-2011, 08:29 PM	#3
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN Downloads: 1 Uploads: 0	I looked at it again and its actually called a "half brisket". __________________ 2 Large Big Green Eggs, 1 Hybrid Grill, 1 restored Weber Performer in Green, 1 S-330 and 1 new super secret cooker so secret that not even I have seen it yet. Proud Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns "earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."

04-01-2011, 08:54 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	a half flat really. It will make a nice meal for two. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-01-2011, 08:54 PM	#5
smokaholic Knows what a fatty is. Join Date: 03-09-10 Location: Liberty Mo Downloads: 0 Uploads: 0	got a picture of said minibrisket just curious __________________ Rubbed for Your Pleasure bbq team captain 2 New Braunfels Barrel Smokers - love em 22.5 WSM Chargrill gasser/smoker w/sfb et-73 and ET-732 Maverick dual probe Thermapen Black Certified Judge no trailer no truck no luck

04-01-2011, 09:39 PM	#7
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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. Serve with au-gratins and beer... __________________ Wine Country "Q" Competition BBQ

04-01-2011, 10:53 PM	#8
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	That is 1/8th of a brisket...by weight.

04-02-2011, 12:52 AM	#9
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee Downloads: 0 Uploads: 0	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. __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

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