I am new to this, so feel free to 'set me straight' if I'm posting out of turn, etc. I did a search, but found nothing about a small brisket... so here goes....
I buy my beef from a local farmer. It's grass fed, grass finished and butcher-aged. Included in my 1/4 cow was a Brisket... but it's 1.5 pounds!
I've read how to prep a 8-13 pound brisket, but something this small... how the heck do I do it? What should I expect?
It's 1:Pm now... can I grill tonight and expect it to be excellent?
I have a Rec Tec 680, and 4 cooks with it under my belt. I have Meathead's book, and have read most of it. I'm still a greenhorn, and need some direction here. I don't want to ruin the brisket, even though it's small.
Any suggestions or help here?
TIA.
I buy my beef from a local farmer. It's grass fed, grass finished and butcher-aged. Included in my 1/4 cow was a Brisket... but it's 1.5 pounds!
I've read how to prep a 8-13 pound brisket, but something this small... how the heck do I do it? What should I expect?
It's 1:Pm now... can I grill tonight and expect it to be excellent?
I have a Rec Tec 680, and 4 cooks with it under my belt. I have Meathead's book, and have read most of it. I'm still a greenhorn, and need some direction here. I don't want to ruin the brisket, even though it's small.
Any suggestions or help here?
TIA.
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