Bought my first (small) brisket today. Need some advice.

[elektrovert]

Hi guys,

Tomorrow morning I'm going to try my first proper smoke on my offset smoker. I ordered a brisket the other day and I collected it this morning, photos below:




It weighs 1.5kg (3.3lbs). I'm going with the recipe from the Meathead book, but my question is how should I smoke it? rolled up and tied or out flat? how much difference does it make?
I expected it to be a single piece of meat about the size and shape of the rolled up photo above, but after reading a bit more I've realised that this particular brisket is quite small. What do you guys suggest I do with it before putting it on the grill?

Many thanks,

Paul.

[HorseDoctor]

Looks thin and very lean. Trick will be to keep it from drying out. I would dry brine and inject it with something. Beef broth +/- melted beef fat or maybe even butter. Tieing it doubled over as you picture may well be a good idea. Wrap it once you have established a good bark. Good luck & have fun!

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[elektrovert]

Thanks for the tips! I'm looking forward to trying.

[kmhfive]

I would cook it flat, but wrap once you are out of the stall. Watch closely for probe tender. Once wrapped it should finish quickly.

[fzxdoc]

I agree with kmhfive . Flat will give you more bark and less of a pot-roasty taste. I've cooked some thin ones but not as long as that piece is.

Dry brining and injecting like HorseDoctor recommends would be essential.

Kathryn

[elektrovert]

OK, Thanks guys!
Wish me luck! I'll post the results later.

[Henrik]

What kmhfive and fzxdoc said. For a thin brisket like this wrapping is essential in my mind.