Advice on 3 lb brisket flat (first ever)

[jfmorris]

patcrail I actually got that advice about wrapping in foil at 150F from Meathead's brisket recipe over on the free side, and did my first full packer that way as well. I was more worried with not drying out than I was bark. These days I wrap at 170, but I am doing 12 to 18 pound packer briskets...

[patcrail]

So about 2 hours in, 260-270 the whole time, it’s at 150 & wrapped.... not much bark to speak of, but I’m more worried about drying out this small cut.... thanks jfmorris , we’ll see what happens.... was out of beef broth, so I added a little Budweiser in the wrap, fingers crossed

[patcrail]

ecowper , the 150 wrap was at jfmorris suggestion because it’s so small, to keep it from drying out

[ecowper]

looks good .... don't worry, about 150F that temp curve will slow right down :-)

[patcrail]

Oh yeah: BBBR plus cumin (cause everything needs cumin)

[patcrail]

It’s on the kettle & cruising along at 270.... just over an hour in, already to 125.... gonna follow advice and wrap at 150, so we’ll see

[ecowper]

Can't wait to see the outcome. Let us know how it goes. Pics are called for!

For future, I agree with fzxdoc about how quickly you will go through a full packer. Here's some guidelines on what happens with a packer

1. initial full packer weighs 14 lbs
2. after trimming fat, etc the packer weighs about 11 - 11.5 lbs
3. after cooking, the packer weighs about 8.5 lbs, give or take
4. two hungry people eat about 1.5 - 2 lbs at dinner
3. 3 lbs goes to make a great chili
4. 1 lb goes to a great brisket hash on sunday, served with home made bloody marys
5. Freeze the remaining 3 lbs (give or take) and bring out in a month for another round of brisket :-)

While a full packer seems too big (and costly) the truth is that you get 5-6 meals out of it. Compared to buying to NY strips (and their cost) that give you just one meal, this is an outstanding value in my opinion.

[HouseHomey]

Add bacon and Grind it. It never disappoints.

[Jfrosty27]

Good luck! 🤞👍

[patcrail]

Going for it today, gonna try cooking it at 250-275, wrapping about 150, and checking for probe tender about 190... we’ll see what happens

[patcrail]

jfmorris thanks! I’ll give it a shot .... looks like tomorrow

[jfmorris]

Probe tender will probably be in the 195-205 range, just keep an eye on it after 190. A lot depends on the quality of the meat (Prime/choice/select).

[patcrail]

Thanks! That’s great advice on going with a little higher temp! I’m gonna give it a go, and also follow jfmorris advice to wrap at about 150.... what’s the worst that can happen? Lol 😂

[patcrail]

Thanks everyone! I obviously didn’t do enough research, & will go a different route next time—- sounds like a point of full packer are what I need for traditional smoked brisket. BUT, this is what I have to work with, & it’s already dry brined 24 hours, so I’m going to try jfmorris method and go for the traditional result, because, a) I don’t feel like spending a week Corning the thing to make pastrami, and b) I’ve never been afraid of messing up a hunk of meat, so we’ll see what happens... gonna wrap it early, start watching for probe tender at 185-190, and see what happens after probe tender and a rest.... worst case, I have a ton of hash, lol !

[patcrail]

jfmorris , thanks! I think I’m gonna try this (wrapping at 150) and go for it, since I didn’t do my research and have already dry brined it.... next time I’ll go for a whole packet.... not ready to spend a week curing this thing to make pastrami or corned beef , otherwise I’d try that