Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: GusRobin on September 07, 2019, 12:40:42 AM

Title: "Tiny" Brisket
Post by: GusRobin on September 07, 2019, 12:40:42 AM

I was in Costco the other day and wandered past the briskets. I saw this Prime 6.6 lb packer for $3 /lb. I never saw, let alone cooked a packer that small. So I bought it.
Here it is before trimming
(https://i.imgur.com/AXuC2Ll.jpg)

After trimming
(https://i.imgur.com/Eb8FocL.jpg)
Here is the fat side before trimming.
(https://i.imgur.com/3kZ89Ti.jpg)
After trimming and injected.
(https://i.imgur.com/Eb8FocL.jpg)
As you can tell I trim a lot. After trimming it came to about 4.2 lbs.
Now I have to figure out how long it will take. I would normally hot cook (300*) for about 7-8 hours. I may do low and slow at 210*. But I think doing it hot for a shorter time may end up with a more moist brisket.
Have to think about this.  More tomorrow.

Title: Re: "Tiny" Brisket
Post by: TentHunteR on September 07, 2019, 10:08:20 AM

The smallest whole packer brisket I've ever found & cooked was a 4 lb whole packer from our butcher back in 2011.  It came from a calf that'd been butchered.

(https://lh3.googleusercontent.com/zOLL_GwpE4vFwfdscEjd8UauQkRCF9bhvEOuwf41tML8TcY0pBlL7xhdK3y6blGs_WBjrB_x3uuoH2YokbBB2my16-EOGectCUrej_-l0VdTlj9U8X6XmbqEAxddaKLSv4fk7h18fdpGQoAEgLJWVe6O75iq03tTVkQxteU3cdp7JFLGxPqFX_F2p6cuBJYNHmLqASyMGX1Hjp0eTXm_6bFIK46bwhvwA2hr5tyKhdhrzDiV85vJUt9dOT7-ZArYlMATuFcJ4jlNP5zwPh5H-G6L09BMnxNQ2JpuLvQqDLvWb6aLIjsPB2ODpqcciXD1mYQHoyMXZ9mRvVn57d8UOo9vZoTLuCx2b7k9SEtptJ2twc7U2WAhpC7Ao8BQq-MAzo-1WQ6_YpzjlFWNwK7MkxTv4BlYCIQRgicTh-WWZINskYXwFDcEhf3Rblv28Id_c_6KTdUhxPu6-witoeeDHNT1isM77OSsO8Mp0Ct10_GN6EMlIhcacjleibCgYkhZQ7e-FZY8Zc8Y5UtPB6g7nCSb73Pp101vVnZ_cc67LmHZ9_fl8lolwdz4mUsmj6y5EwJIvQdGiz3cwisr8LEhfGIUa46ZkFONAcyUsHBfcmBZ2BLumckf7YmVe370lU91UkB07TzPscF0fJ4mUhJSFaua45QxEdJvQyxRfjQJsmmXe3bvXSlX2Q=w800-h343-no)

It was a perfect size for a family meal.  We had slices from the flat and I turned the point into burnt ends.

Title: Re: "Tiny" Brisket UPDATE
Post by: GusRobin on September 08, 2019, 10:15:18 PM

When we last left, we had trimmed the brisket, injected and put in the fridge overnight.
Here it is rubbed. I split the point and the flat.

(https://i.imgur.com/bJlVtcI.jpg)

Into the smoker at ~7:30 am

(https://i.imgur.com/S2AvTUk.jpg)

When they reached about 160* I pulled them, wrapped in foil, added some marinade sauce, and put them back in. Here they are, ready to wrap.

(https://i.imgur.com/FGdAv6G.jpg)

(https://i.imgur.com/rH0tzVF.jpg)

Pulled after about 6.5-7 hours

(https://i.imgur.com/T6kL0G4.jpg)

(https://i.imgur.com/pIyfQjh.jpg)

Plated with some corn, salad, and beans

(https://i.imgur.com/95zXP52.jpg)

I was concerned on it being so thin, but it came out great. Very moist and tender.

Title: Re: "Tiny" Brisket
Post by: smokeasaurus on September 09, 2019, 09:52:02 AM

Holy Cow, what a smoke ring!!!!    Looks real tender and moist.  :thumbup:

Title: Re: "Tiny" Brisket
Post by: sparky on September 09, 2019, 11:09:02 AM

Man that looks good.

Title: Re: "Tiny" Brisket
Post by: IR2dum on September 09, 2019, 02:44:54 PM

Gus, that looks about as good as it can get. Love that smoke ring.

Title: Re: "Tiny" Brisket
Post by: Pappymn on September 09, 2019, 06:42:23 PM

Beautiful looking beef. I always peak at the briskets at Costco looking for a small one. I've only found one before.


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Title: Re: "Tiny" Brisket
Post by: RAD on September 10, 2019, 07:27:36 PM

Yes, I will have a plate. Thanks for asking. Looks really good.