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Discussion in 'Beef' started by johnwash, Feb 6, 2015.
I have a 3 pound point with no fat cap how should i cook it?
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.
Sounds like good advice
What he said. :biggrin: Keep a close eye on it. A small brisket will cook quick.. Good luck with it.
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?
I don't inject, Two will cook just like one will just keep an eye on them