I'm on my 4th brisket (all Costco prime) and the major difference on this one is size. My previous cooks have all been between 12 and 14 pounds before trim. This one started at 10 lbs. and I had 3 lbs. of trim. I have had previous briskets in the smoker for about 16 hours @ 225 following Meathead's recipe with few modifications (mostly on crutch temperature) and they have all been very good. My question on this one is timing for a 7 lb. packer that is only 1/2" thick at the flat end and 2" on the thickest part of the point. Cook done on Camp Chef Smoke Vault 24 and I will not pump the meat. Can I anticipate 12 hours or less for a brisket this small? Your thoughts are appreciated.
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Club Member
- Dec 2017
- 360
- Lakewood, CO
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Weber Genesis Silver B (converted to nat. gas)
Camp Chef Smoke Vault 24 (converted to nat. gas)
Thermoworks Smoke
Thermoworks Classic Thermapen
Thermoworks MK4
Thermoworks IR-IND Infrared Thermometer
Thermoworks TimeStick Trio
Maverivk XR-50 Thermometer
Anova Precision Cooker
Stasher 1/2 gal Silicon Bag
I’m glad you asked. I got half a cow and it was a small one, 542 lbs hanging weight. I requested a full packer and it is about 4 lbs. I had to confirm with the butcher that is was truly whole. It’s going to cook a bit different than the Costco 14 lbs monsters.
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@4lbs, You might try cooking it like a tri tip. Just a thought.
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we get small ones from our cattle. We slaughter young. snowswamp good news is, if they are like ours (we hem them up and feed them out on corn and breeder cubes the last few months, all black angus) it is nicely marbled and very tender. We don't even mess with briskets from our own cattle now.
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Bought a used Cambro from a guy yesterday, who has a team that BBQs every year in the San Antonio Rodeo...he said they'd pull their briskets at 185 F and let them finish cooking in the Cambro. I'll have to try that. Another trick...if you can sear the outside with the brisket almost frozen, you can get a nice finish to start...I'm thinking a small seared brisket could be wrapped immediately and brought up to say 185 F...then finished un-wrapped. Something else? Inject some rendered beef fat into the end of the flat while smoking.
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Thanks for the feedback and good advice. I pumped the flat with low sodium beef stock and put the brisket on at 7:30 this morning at 225. Three hours later it is already at 150. I plan on crutching at 170 and will take it to about 200 before it goes into the cambro. Will let you know how it turns out.
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The brisket came out alright. It came up to 170 by 2:00, crutched in foil, and out at 4:00 at 199 degrees. Put the brisket in the cooler for 2 1/2 hours. The final result was about 3/4 cup au jus in the foil and a brisket that had a very dry but tasty flat and an excellent, flavorful and juicy point. All things considered, I will go with the larger packers, 12-14 lbs., and deal with the 2:00 am start.
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