small brisket help

[leechlake]

I noticed the other day that someone noticed the cooking section had lost focus and suggested eyeguy move a post, I think it was on football.

In light of that I figure a cooking question is in order.  I can not smoke brisket so I don't buy it anymore.  Wife bought a small 3 pounder and I'm going to try to smoke unless its too small and someone suggests a crockpot or other method.

Suggestions first on smoking one that small, thanks.

[JP Z]

Go about 200 Degrees for 4 hours to impart all the smoke you want (Oak/Pecan are good)  Then finish it off foiled and in the oven.

 

Start probing it early to tell you when it's done....smaller ones like that dry out fast.

[SwivelDigger]

I've did smaller ones like that. Like stated around 200. Then when it gets to about 175 or 180 

internal I double wrap in foil until between 200 and 205. Usually before smoking I'll put prime rib seasoning on it and wrap it plastic wrap for a day or so in the fridge. Hope this helps.

[reinhard1]

I've never done a brisket that small.  Nothing wrong with a 3 pound brisket.  Make sure it's USDA Choice.  I normally do whole packer briskets which take many hours.  I'm assuming yours is a flat cut and not a point.  They are leaner.  For one like that I would put the brisket in double foil and put in about a cup of beef broth with a good portion of garlic.  Wrap the brisket at 250 until the internal is 205 and then leave it wrapped for an hour or so [rest].  Since it's a small one.  If it was larger I would say to leave it longer.  The moisture will keep it from getting dry.  I never pull my brisket until the internal is 205.  Same with a pork butt for pulled pork.  Expect to get some shrinkage so don't invite the neighbors over.  good luck.

[leechlake]

thanks fellas.  It's not a big deal, just chow for a week night but the fact I can't make one is making me feel like Mr. Spaghetti if you know what I mean

 

[Boar]

Hey I just content not being able tomake spagetti.

[LindellProStaf]

Good thread LL.  I have wondered about that too.  Would like to do a smaller one too.  So RH you would just keep it wrapped all of the time and throw it in the oven then? I do like the doing the prime rib rub on it. 

[reinhard1]

Yes, if I do it in the oven  Sure you would like to get a nice bark on it and all that from the smoker but it's only 3 pounds and most likely the flat.  Larger one's I would smoke and then foil.  The brisket I made [whole packer] took a long, long time.  I didn't foil it once.  Only foiled it when the internal temp was 205.  Foiled and then the rest in foil and towel in a cooler.  Everyone has a preference when it comes to briskets.  If I would do a 3 pound brisket and could not restrain myself from putting it in the smoker in need of some bark then I would do this.  Put the flat [opposite of the point for the brisket] fat side down and place strips of bacon on the lean side to maintain moisture.  Then when the proper smoke is applied and the internal is around 180 or so, I would then put the small brisket in foil with the beef broth with garlic mix and leave it until the internal is 205 and then leave it in foil for a rest.  I also have au jus ready when it done and put the slices in the hot au jus.  good luck.

Edited January 14, 2016 by reinhard1

[lovebigbluegills]

Darn it RH, now my mouth is watering and still have a couple hours til dinner time.

[CCGinMN]

Lots of good advice here.  I'm recovering from a brisket addiction that spiraled out of control to the point that I found myself catering weddings.  Briskets are simple but they do have three necessary steps that can't be skipped:  

1.  Apply a rub and let it sit overnight.  I coat mine with yellow mustard first and then shake on a prime rib seasoning and let it sit in the fridge for two days. As long as the rub is in contact with the meat for 12 hours and it contains salt and garlic, you will be fine.

2.  If you want a smoke ring/flavor, cook the brisket at 220 (I go 240 with packers) degrees for one hour in the smoker, then wrap with foil, move to the oven and cook until it has an internal temp of 205.  I use apple wood from a tree in my yard.

3.  Pull the brisket at 205, wrap it up with towels, place it in a cooler and let it sit for an hour or two (just one hour with a three-pounder).  If you pull it at 195, you will get steak, not brisket.

These are the three things that really matter.  You can cook it fat side up or down; I've tried both and didn't notice much of a difference. You can also inject it with beef broth or au jus prior to cooking.  I've done this but still prefer straight brisket.  Some people pull it from the oven when it is around 200, return it to a grill and apply a brown sugar-salt-garlic rub to build a good bark. Unless you are in a competition, this just complicates things and makes it take longer.  Keep it simple!!

[lovebigbluegills]

Cmon CCG, you're not helping. 

Great advice though!!!

I'll have to try find a brisket after work, and get 'er seasoned up to smoke this weekend

[leechlake]

smoked it for a few hours and it was at 127 degrees then foiled with some liquid and put in oven at 275 or.  After another 90 minutes or so I went to check thinking it would be around 165 if I had to bet.  It was at 193 degrees so I set oven to 200 and left the door open so it would cool down to that temp and put it back in.  

It's too small to put in cooler yet so I'm going to pull an oven style sous vide with the 200 degree oven for a while and then throw it in the cooler to rest.  Frankly, it seems lately everyone eats what I make and I'm sitting there asking 20 questions about how it tastes, I think I'd have to bludgin this thing to hear any complaints.

[RebelSS]

We NEED to know how it turned out....with PICS, of course, or it didn't happen.

[leechlake]

just got done and it was really good.  When you think your own food is good that's a good sign.  I cut the first piece and it was perfect so then I forgot to take any photos.  Use the juice in the foil to dip in, some were dippers some weren't.

Key was keeping it moist and resting when it was 203 degrees or so.  I bet in the past I didn't use my temp probe or probably between ones that worked.  Thanks for all that helped, I need to nail a big boy one before I have faith in myself but it's a great baby step.

[Leaky]

Here is an awesome White Barbecue Sauce to go with that Brisket.

1 1/2 cups mayonnaise

1/4 cup water

1/4 cup white wine vinegar

1 tablespoon coarsely ground pepper

1 tablespoon Creole mustard

1 teaspoon salt

1 teaspoon sugar

2 garlic cloves, minced

2 teaspoons prepared horseradish

 Whisk together all ingredients until blended. Store in the refrigerator up to 1 week.

[delcecchi]

He's Alabama bound. He's Alabama bound.   Maybe Big Dave would like a ride....

And a recipe.  Chicken not beef. 

Alabama BBQ Chicken

Published June 1, 2006.

Why this recipe works:

For an Alabama-inspired barbecued chicken recipe, we ditched the tomato and slathered a mayonnaise-based sauce on hickory-smoked chicken. Smoking generally takes hours, but our recipe expedites the process by cutting the chicken in half and cooking it in the middle of the grill, sandwiched between piles of smoking coals topped with hickory chips. We coated our chickens with the Alabama-style barbecue sauce—a seasoned mayonnaise and vinegar mixture—two times during cooking so the hot chicken absorbed the sauce and was flavored through and through.

 

Serves 8

To hold the wood chips, you will need a small disposable aluminum tray.

Ingredients

• White BBQ Sauce

• 3/4 cup mayonnaise
• 2 tablespoons cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon prepared horseradish
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

• Chicken

• 1 teaspoon table salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 whole chickens (3 1/2- to 4-pound), patted dry and split, (see photos)
• 2 cups hickory wood chips
• Vegetable oil for grill grate

Instructions

1.  

   1. For the sauce: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.

   2. For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.

   3. Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.

   4. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover (with half-opened lid vents over chicken).

   5. Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.

   6. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.

Edited January 16, 2016 by delcecchi