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View Full Version : Itty bitty 1.1lbs brisket flat


dgaddis1
06-11-2017, 07:55 AM
Been craving some brisket, but don't want or need to cook a full packer for just the wife and I, so yesterday I picked up a 1.1lbs flat. Plan is to smoke it at 225 with oak, and wrap with butcher paper when I have the color I want. Any idea on how long it'll take? I'm guessing 2hrs or less?

Sid Post
06-11-2017, 09:05 AM
Depending on how tender you want it, 2~3 hours is probably where it will meet your 'doneness' expectations.

Big-Joe
06-11-2017, 02:05 PM
Never seen one that small. Would be interested to see how it turns out as its usually just my other half and I....

dgaddis1
06-11-2017, 02:35 PM
It's on...let's see how it turns out...

https://i.imgur.com/r6bNULsh.jpg

Aryeh
06-11-2017, 03:19 PM
Looks good, let's is know how it goes and your timing.

bigpernz
06-11-2017, 03:30 PM
I'm curious to hear how long it takes you. I know when I've done small butts or chuckies they take almost as long as the full size ones. Of course that is really tiny...

dgaddis1
06-11-2017, 05:41 PM
Just before wrapping in butcher paper. Once through the stall bumped up the temps to get it done. Coming up on 3.5hrs and it's sitting at 187 IT at the moment.

https://i.imgur.com/W3oWwKbh.jpg

dgaddis1
06-11-2017, 06:51 PM
We'll. Two mistakes here:

Wrapped too soon, not enough bark.

Pulled at 207 IT, felt okay with a toothpick, but obviously it wasn't 'buttah' enough. Only my second brisket so, it's a learning process.

Nice smoke ring, but tough.

https://i.imgur.com/HHkc4tNh.jpg

https://i.imgur.com/6ZtqabAh.jpg

Sid Post
06-11-2017, 07:02 PM
Looks like that small cut of meat is bit deceiving and needs more of a packer brisket 'light' cooking technique. Like you, a full packer is way too much so, I will keep this in mind if I find a small one somewhere to give it a go myself.

thirdeye
06-11-2017, 07:11 PM
When I read this thread for the first time you had just put the brisket on the pit, so I decided to wait and see how it turned out before chiming in.

Any flat less than 4 or 5 pounds is difficult to cook, but wrapping was a good call. One suggestion I have when this question comes up... is to grind it :shocked: and make a meatloaf. Adding some beer, onion and garlic will add to the moistness. Brisket has a wonderful fat ratio and plenty of flavor. And you can cook a meatloaf on your smoker, so you still get that flavor. You can either top it with bacon slices or you can glaze with BBQ sauce toward the end of the cook.

http://i.imgur.com/G72HFOz.jpg

pjtexas1
06-11-2017, 07:46 PM
With the little ones I wrap early to keep them moist. The bark suffers but it's tender. I also find that they take forever to cook vs what you would think per pound.

m-fine
06-11-2017, 10:14 PM
Yep, forget any minutes per pound crap. Brisket is a tough piece of meat. You need to get it hot and then keep it hot until it breaks down and gets tender. A smaller piece gets up to temp quicker, but it still takes just as long to tenderize. I was also going to suggest grinding it, but if you want to smoke it, try a longer cook at a lower temp. You can also braise it which can be really good but it is not Texas style and there is no bark which it seems you are after.

Notorious Q.U.E.
06-11-2017, 10:30 PM
I know this came up in the other thread but could you try an ultra low and slow 180-220 cook? I myself know it'd be hard for me to cook that low but perhaps your cooker could do it and maybe get that "like butta " consistency

dgaddis1
06-12-2017, 10:27 AM
I'll try this again at some point, because while cooking a full packer is fun, it's only practical if cooking for a crowd, which I don't do that often. Next time I cook a little one:

1 - start earlier, keep pit temp low, and give it time to cook without bumping up the pit temp. This one spent about 3.5hrs cooking, and after wrapping it I bumped up the temp to speed things along, near the end the smoker was at 350*F.

2 - wait to wrap until the bark looks right. Wrapped this one too soon and didn't get the bark I wanted.

3 - FTC for about an hour. This one I took off the smoker, let it rest naked on a cutting board for about 5mins, and then sliced it.

4 - don't take it off till it feels even more like buttah than this one did.

Basically I want to give it as much time as possible to get tender. The flavor was good, nice smoke ring (I know it doesn't matter, but it is pretty!), it just wasn't tender. Needed more time I think.