Tiny brisket

[SmokingUPnorth]

I got my dad a 22” kettle for Father’s Day since he was always asking me questions about me smoking. And he loves it so far. However he picked up this little brisket and I’ve only done two full briskets so not too experienced with them or one that is pre seasoned it looks like? He was asking me for times and what not for it. I’ve never seen one packaged like this. Anyone have tips on time to smoke or if it even needs rub added?

 

[JLeonard]

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

SmokinAl has got you the hook up. I did the same type of brisket as what your dad has just like this.

Jim

 

[Fueling Around]

$10 per pound!
Give your dad some help and purchase a whole packer and butcher yourself as Al gave instructions.
Al's post stops after the butcher as he cured his meat. I've noticed that cured meat cooks a bit different than raw.

I wouldn't add any rub as the preseason stuff is usually way too salty for me and any sane person.
Offset and 250° worked for me.

 

[DougE]

I do small flats on occasion, but Kroger is mighty proud of those at that price. I usually get them from Aldi , they have them on and off through the summer under 5 bucks/lb.

How to smoke a brisket flat only?

As I'm mostly cooking for 3 people this works out better doing a 2.5-3 pound flat. And I prefer the flat cut. The first two I tried came out dry, I just got some wagyu tallow yesterday for when I wrap. Any suggestions? I cooked at 250 on offset smoker until the bark was good then...

www.smokingmeatforums.com

 

[BrianGSDTexoma]

I might be temped to just get some smoke on it and than slower cooker.