How to approach a small brisket that is mostly flat

[stevenschwartz]

Hi Folks, Need some brisket advice. I am a fairly serious bbq guy - been smoking for over a decade, probably do 5-10 briskets a year and the same number of pork butts with frequent ribs thrown on for an easy dinner.

So this weekend decided to do a brisket. Have a good butcher who gets me local american wagyu. Was a bit worried because it was small - 7 pounds and fairly thin. Butcher assured me there was actually a point - ummm - nope. Anyway, Weber smokey mountain. 8 hours to internal 205, final 3.5 or so wrapped in pink butcher paper. Temp mainly about 250, but towards the end (say last hour and a half) close to 270-275. Pic below. Good bark, bend ok, just a tiny bit dry. Better than many times I've had at serious smokehouses, but not up to my standards.

I assume it is not impossible to get great results on what is essentially a flat from a small brisket. Lower temp? Wrap earlier? Foil (god not that.)? What do people think.

Thanks,

Steve

PS: Neither of my dogs complained, and my wife said I'm too picky.
PPS: Though small and the flat, the meat was gorgeous - wonderful marbling.

[Henrik]

The one thing I would change in your method is to take it off the smoker earlier, at 195 deg F, and then faux cambro it for several hours. Not sure if you hold it as part of your cook? The warm hold does wonders, especially for smaller hunks of meat.

[cruiseplanner1]

I had a whole fifteen pound packer last Friday and did cut the flat off and cook by itself as I knew it was going to come to temp much quicker. Pulled it off about 160 and wrapped then brought it to temp but then held it for four hours. Not sure if that method is why but it was the most moist brisket especially for a flat and wiggled like jelly. So agree with your idea Henrik

[stevenschwartz]

The one thing I would change in your method is to take it off the smoker earlier, at 195 deg F, and then faux cambro it for several hours. Not sure if you hold it as part of your cook? The warm hold does wonders, especially for smaller hunks of meat.

Thanks for the advice - I did rest the meat in a faux camber for an hour and a half or so, but easily could have done it earlier. Next time might try. What temp do you cook to in larger hunks? Do you feel 205 is just too high?

[Henrik]

I hold 3-4 hours easily, preferably longer. But that also pairs with me taking it off at 195. I’ve changed this over the years, and find the ”take it off slightly sooner” plus longer hold simply puts out a better product, with zero additional effort.

[Richard Chrz]

I am with Henrik learning to to use the rest to finish your cook is really important. Im still very much learning, but i’ve had some great success with holding.

[barelfly]

Henrik gives great advice! I start probing brisket at 190 or so and once it’s probe tender, I wrap and faux cambro for 2-3 hours most of the time, sometimes longer depending on when I have service. I also cook hot, 275* and feel that 193-195 is the sweet spot for brisket with my cooker and method.

So, next time try what Henrik mentions without making any other changes to see how that turns out for you.

But I gotta say that brisket looks great!!!!!!!!!

[SheilaAnn]

Cordially extend your up hand and ask, “how do you do?”

(I’ll show myself out)

[stevenschwartz]

Thanks folks! Lower temp, longer rest. Will try.

Stece

[Michael_in_TX]

Obviously, don't do what I did. When I was just starting out, I didn't want to invest in a whole brisket, so I bought two flats. I had just gotten my PBC so still didn't know the in's and out's of it, especially that in "native mode," it wants to cook hot and fast. Those brisket flats never stood a chance. Shoe leather.