Small Brisket

Discussion in 'Beef' started by johnwash, Feb 6, 2015.

  1. johnwash

    johnwash Smoke Blower

    I have a 3 pound point with no fat cap how should i cook it?
  2. bear55

    bear55 Master of the Pit

    I'd cook it low and slow at 235.  I'd foil it at 165 and take it to 195-197, pull it and rest it in an empty ice chest for at least an hour.

  3. Sounds like good advice

  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    What he said. :biggrin: Keep a close eye on it. A small brisket will cook quick.. Good luck with it.
  5. I was going to ask the same question, I have two 4 pounders, I was going to smoke them the same as a full brisket. So I think I'm on the right path but just need to keep a closer eye on the temp?? Since there isn't as much fat on these would you recommend injecting them?

    U Smell Smoke?
  6. I don't inject,   Two will cook just like one will just keep an eye on them


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