Confused Brisket Noob!

[DaveDanger]

Hi, y'all! This is my first Pit Post, and boy do I need advice...

My wife, always a sucker for a low price dragged home three cuts of beef labeled "brisket", but they are not cut like a packer cut brisket, they look like beef tenderloin or a small ribeye—they're about 16" long, 4" wide and 2-3" thick, about 4.5 lbs. USDA select (waaaaa). I do pretty well with all kinds of pork but I haven't tried to slow cook beef before, and I haven't found any topics that address this particular cut. So I have two questions: first, what the heck is this thing, and second, looking for the best way to smoke this sucker... Seems to me that it will be extremely easy to over cook or undercook making it tough and stringy either way.

NOTE: I'm cooking on a 22" Weber Kettle with an SnS+ and a PartyQ.

Any advice? Thanks in advance!

[Jeff_Carley]

Hey Dave, do you have any pictures of what you are working with?

[Nate]

Welcome from Indiana.

[Shane Rakow]

Welcome from Nebraska!

[Mosca]

By the description, they are well trimmed flats. You can rub and smoke them according to the AR recipe.

[scottranda]

Yep. Same idea as Mosca. Also, if it's small and it doesn't slice well, you can always chop it to have chopped brisket.

[carolts]

You amy also want to consider finishing them by wrapping in foil with liquid and putting back on the heat for 20 - 30 minutes. I use hard cider, but broth and apple juice are other options. Can really help if the meat is dry.

[smokinfatties]

Do you have pictures? Maybe she got some tenderloin and the butcher accidentally labelled them brisket! Or it might just look like a tenderloin if it's a select flat with very little fat

[LA Pork Butt]

The pictures will help greatly with identity and advice.

[DWCowles]

Welcome DaveDanger

[Spinaker]

Send us some pictures and we can really help. But I am going to throw my hat in the ring and guess that they might be Tri-Tips. If so, fire up that SNS/Weber combo and cook that sucker Hot and Fast. But get us some pictures, then we can really figure it out.

Welcome to the Pit!!

[RonB]

Welcome to The Pit.

[MBMorgan]

Welcome to the Pit, Dave! I can't begin to guess what cut you've got without at least a photo or two. Personally, I'd call the butcher (or meat dept.) where she got them and ask for some clarification.

[Danjohnston949]

DaveDanger, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"!
As the Others have pointed out Pic's are Helpful for offering suggestions! If You are Positive It is Beef cook it to 165* F @ 275* on Your Grill it may not be Perfect but it should be edible!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[lschweig]

A hearty welcome from Illinois.