I found a tiny CAB brisket at my local grocer, 2lbs. It was a nice looking pc of meat, well marbled, a good bit of fat cap. I know little briskets can suffer from becoming too dry, just wondering if anyone had any thoughts on how to adjust for the size. Probably common sense but I thought I'd ask, thinking out loud, I'm pre coffee.
I trimmed the fat cap. I dry brined. It will get BBBR. And it will most likely go on the Pit Barrel Cooker with 2 racks of baby backs.
I assume that due to size and cooker, it won't be a long cook. The small size and PBC will minimize any stall, so I'm thinking I need to get it into foil pretty directly at 150deg and either put the rack into the PBC depending on rib status, or move indoors to the oven.
Can any of you more experienced brisket guys and gals tell me if I'm going wrong with this logic? Any suggested improvements or changes?
I trimmed the fat cap. I dry brined. It will get BBBR. And it will most likely go on the Pit Barrel Cooker with 2 racks of baby backs.
I assume that due to size and cooker, it won't be a long cook. The small size and PBC will minimize any stall, so I'm thinking I need to get it into foil pretty directly at 150deg and either put the rack into the PBC depending on rib status, or move indoors to the oven.
Can any of you more experienced brisket guys and gals tell me if I'm going wrong with this logic? Any suggested improvements or changes?
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