Nine Pound Brisket

[STEbbq]

I can’t recommend anything this small. I sliced off 1.75 pounds of fat and separated into a 2.3 pound point and 5 pound flat. It is too little to work with I think so I won't do this size again. We will have pics in a week or so when it is cooked after curing.

[Mosca]

Something that small, probably shouldn’t separate.

[STEbbq]

I agree, but it was the only way to use my curing containers. Just not the right size for the situation.

[58limited]

I like to cook 9-12 pounders on my 19" kamado, I don't separate the flat from the point.

[Jfrosty27]

I did one that was just under 10# before trimming this last Christmas. I did not separate. It was just too small I felt. The flat was pretty dry. The point was small but very tasty though. I will not do one that small again.

[CHNeal]

9 lb Brisket? Veal?

[bbqLuv]

Ditto?

[bbqLuv]

I have never seen a 9lbs brisket. I look for them also. I ordered one, asking for a whole packer, and was handed the flat.

[CHNeal]

Agreed I was trying to think what that would even look like. I mean I cook 9 lb pork butts…

[STEbbq]

CHNeal Porter Road and Creekstone carry smaller briskets. If you have a Fresh Market locally, they also have small ones.