The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-01-2013, 11:47 AM   #1
Smoker21
Found some matches.
 
Join Date: 01-31-13
Location: Saint Louis, Mo
Downloads: 0
Uploads: 0
Default Smoking a small brisket

I have a 4.5 lb packer from Sam's in the fridge. If I put it on for 1.5 hours a pound at @225, will it cook any differently than a 9+ pound piece of meat?? Is there anything I should do different or look out for?

Thanks in advance.

JD
__________________
Will Smoke for food...
Smoker21 is offline   Reply With Quote


Unread 02-01-2013, 12:07 PM   #2
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Must have come off a young calf to be that small I suspect is is a portion of a larger one that was cut down. The difference it will cook quicker. That 's it my work is done here. Let me kick the Dead Pony one more Time> "YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

Last edited by Bludawg; 02-01-2013 at 12:15 PM.. Reason: Added the golden rule
Bludawg is online now   Reply With Quote


Unread 02-01-2013, 02:51 PM   #3
Smoker21
Found some matches.
 
Join Date: 01-31-13
Location: Saint Louis, Mo
Downloads: 0
Uploads: 0
Default

I know it will cook quicker Bluedawg but will the fat render down and the collagen's break down in lets say 6 hours or will I be left with a tough and fatty piece of meat??

Thanks in advance.

JD
__________________
Will Smoke for food...
Smoker21 is offline   Reply With Quote


Unread 02-01-2013, 02:58 PM   #4
Melt In The Sun
Got Wood.
 
Join Date: 04-03-12
Location: Tucson, AZ
Downloads: 0
Uploads: 0
Default

A 4.5lb packer!? Smallest I've ever seen was 8 lbs...it was done in under 6 hours, and was really good, not greasy or tough.
Melt In The Sun is offline   Reply With Quote


Unread 02-01-2013, 04:00 PM   #5
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoker21 View Post
I know it will cook quicker Bluedawg but will the fat render down and the collagen's break down in lets say 6 hours or will I be left with a tough and fatty piece of meat??

Thanks in advance.

JD
It is not "TIME" thing. it is a "TEMP"thing. There is less of it so things happen faster. Once the beef reaches it's optimum temp the magic happens regardless if it is a an 18lb behemoth or an itsy bitsy 4.5 lber.That is why PROBE TENDER it the only reliable way to Great BBQ Brisket. Temp is different on every one.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from:--->
Unread 02-01-2013, 04:53 PM   #6
Smoker21
Found some matches.
 
Join Date: 01-31-13
Location: Saint Louis, Mo
Downloads: 0
Uploads: 0
Default

Thanks again Bludawg.

Here's a couple of pic's. The label says, Beef Brisket Flat Boneless Cov.

4.42 pounds

JD
Attached Images
File Type: jpg Bottom1.jpg (48.7 KB, 130 views)
File Type: jpg fatside.jpg (68.2 KB, 131 views)
__________________
Will Smoke for food...
Smoker21 is offline   Reply With Quote


Unread 02-01-2013, 05:16 PM   #7
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

That's a Flat.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 02-05-2013, 06:02 AM   #8
DubfromGA
is one Smokin' Farker
 
Join Date: 01-08-13
Location: Georgia
Downloads: 0
Uploads: 0
Default

I smoked a flat yesterday that looked much like that one....also from Sam's. I chose one with less fat.


I want to work my way up to packers.


How did yours turn out, OP?
__________________
Kamado Joe Big Joe, Char-Griller Akorn, Maverick ET-732, Splash-Proof Superfast Thermapen
DubfromGA is offline   Reply With Quote


Unread 02-05-2013, 07:21 AM   #9
KyleOH
Is lookin for wood to cook with.
 
Join Date: 01-23-13
Location: SE Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DubfromGA View Post
I smoked a flat yesterday that looked much like that one....also from Sam's. I chose one with less fat.


I want to work my way up to packers.


How did yours turn out, OP?
Just did a 10lb flat Saturday. Took 15hr @215. Wrapped at 12hr mark. Was freaking phenomenal. Pull was great flavor better. It stalled at 151 for around 4 hours I was worried haha

Asus Transformer Tablet. TapatalkHD
KyleOH is offline   Reply With Quote


Thanks from:--->
Unread 02-05-2013, 08:40 AM   #10
DubfromGA
is one Smokin' Farker
 
Join Date: 01-08-13
Location: Georgia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by KyleOH View Post
Just did a 10lb flat Saturday. Took 15hr @215. Wrapped at 12hr mark. Was freaking phenomenal. Pull was great flavor better. It stalled at 151 for around 4 hours I was worried haha

Asus Transformer Tablet. TapatalkHD
The stall drove me nuts....mine was at 158-160...for over an hour. Really had me scratching my head.
__________________
Kamado Joe Big Joe, Char-Griller Akorn, Maverick ET-732, Splash-Proof Superfast Thermapen
DubfromGA is offline   Reply With Quote


Unread 02-05-2013, 08:54 AM   #11
BayoustateBBQ
On the road to being a farker
 
Join Date: 01-25-13
Location: Loseianna (LA)
Downloads: 0
Uploads: 0
Default

collagen breaks down at 180 degrees. Get it to tthat temp and hold it for an hour. Remember not to smoke it through the entire cook. smoke say 2-3 hours depending on how big it is then wrap it with foil the rest of the cook. Put it straight from the fridge into the smoker for a nice smoke rig. I have 1/2 smoke rings on some of my meat
__________________
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
[/SIZE]
BayoustateBBQ is offline   Reply With Quote


Unread 02-05-2013, 09:09 AM   #12
jrn
Full Fledged Farker
 
Join Date: 07-30-12
Location: Quitman, Ms
Downloads: 0
Uploads: 0
Default

Bludawg, do you cook your briskets at 300, too?
__________________
UDS, mini wsm, 22.5" weber kettle
jrn is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:26 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts