A Newbie Brisket ?

[bobp]

I have a few questions before I jump into my first brisket. Since there is only myself and my bride, I really don't want to cook 5lbs and up. Can I get a smaller on, cut one in half or what. Seems the only thing I see on the forum are the larger pieces. I am also confused about when (or why) they are panned and foiled. Any pointers would be appreciated.
Bob

 

[smokebuzz]

Sure, pick up a brisket flat, the leaner part of the brisket.

 

[bmudd14474]

I just did a flat last weekend. We still had a lot left but its great for leftovers.

 

[the dude abides]

It'll freeze well too. After you taste a properly smoked brisket you'll wish you had some in the freezer to cure that more than occasional craving. ALWAYS smoke extra to save for later.

 

[fire it up]

Like the others said, just go out and pick up a flat.
The larger ones you are talking about are most likely full packers that folks do which is the point and the flat of a brisket still connected, but you should be able to find a trimmed down flat in the deli section.

As for the pan/foil question, I don't put mine in a pan but I do foil at about 160-165 then bring it up to 190 for slicing, let it rest wrapped in a towel for one hour and then slice her up.
The foil not only insulates the brisket and helps it finish cooking quicker but it also allows the meat to "braise" slightly as well as become more tender while sitting in its own juices doing its magic.

 

[oldschoolbbq]

Don't worry about it, keep the temp. below 250*F and cook til it is soft enough to put a toothpick in it "EASILY". Then wrap it to save those juices. You won't have to worry about leftovers anyhow!!
It will take a while(1.5hrs./lb), but newly weds should know what to do to waste time? If not,I've got a Book....oh,this is a kid friendly forum

Have fun and
SMOKE HAPPY
Old School