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 the "Internets":
- 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.
Any thoughts or suggestions would be appreciated. Thanks!
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