Small Brisket Flat

Discussion in 'Beef' started by smokingaces, Sep 2, 2016.

  1. Hey guys. I have a brisket flat I picked up for a smoke on Sunday. It weighs just over 5.5 pounds before trimming he fat cap. Any suggestions on the smoke. I'm worried about he meat being dry as a result of the small size and not spending enough time in the heat. Thanks everyone
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I always smoke brisket flats in a pan sitting in their own juice, along with a can of French onion soup.

    You could also use beef broth.

    I also place the trimmed fat on a rack above the brisket so it drips on the meat as it renders out.

    Never had a dry one yet! This photo is a point & flat that I smoked in the same pan.

    But this shows you how I set it up.


    Here is a sliced shot of the flat, I made burnt ends with the point.


    You can see it's not dry.

    Hope this helps,

    Al
     
  3. Thanks Al. Didn't think about saving the fat then reusing it. I'll post Q view pics when I start tomorrow morning
     
  4. Brisket has been on for 4 hours and I'm stalled at 148. No worries about cooking to fast here anymore
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's normal, just hang in there.

    Al
     
  6. Should I wait till 160 to foil it or foil it now with some beef broth?
     
  7. drewhanbe

    drewhanbe Newbie

    How long has it been on? What kind of smoker? Stick burner? Charcoal? Possible to over smoke.
     
  8. drewhanbe

    drewhanbe Newbie

    My bad I just saw 4 hours.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would wait, unless your in a hurry.

    Al
     
  10. Well I started drinking beer waiting for e meat to finish and the alcohol made me forget to take pictures. Anyways I'm using charcoal on a WSM. I was smoking a 5 pound brisket a 6 pound pork butt and I threw in a rack of spareribs. I stalled out at 1:50 on both the pork shoulder and brisket for almost 2 hours. I think I had too much meat on the smoker so I put the pork shoulder into the oven and kept the brisket on the smoker. I foil both the meats and the brisket hit 195 at 4:30. So the brisket Took approximately 8 1/2 hours. I'm not sure why the meat took so long and my only explanation is that I might have had too much meat in the smoker? Can that make a difference in my cook time?
     
  11. smokeymose

    smokeymose Master of the Pit

    Yes, the amount of meat can make a difference, but if you're keeping your temps up, not so much.
    That's not too long a time to cook a 5 or 6 lb brisket.
     
  12. The temp was hovering from 220 to 225 then I turned it up to 235-240 to finish it up once the pork was removed. I've seen people say they smoke their briskets at different temps.
     
  13. smokeymose

    smokeymose Master of the Pit

    I cook them anywhere from 240 to 280, depending on where the smoker is happy that day. I read about a winning competition guy who cooks at well over 300. Brisket is very forgiving 😊
     

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