Advice on 3 lb brisket flat (first ever)

[rickgregory]

The alternatives aren't just flat or full packer, either. What you could do is grab a choice packer, separate the point snd flat. Do the flat as jfmorris outlines or make corned beef or pastrami. Smoke the point as traditional brisket.

[fzxdoc]

You'd be surprised how quickly two people can work their way through a packer brisket. The leftovers are so delicious in chili, meat marinara, tacos, etc. Look for a nice smallish prime one or even a prime flat next time.

With this one, I'd be tempted to inject and cook as jfmorris recommends. Even if it comes out a bit dry, you can always chop it, sauce it, and enjoy sammies the next day. That nice beefy taste from a brisket is always enjoyable.

I sous vided (QVQ) a really ornery-looking little flat using Polarbear777 's method and it turned out delicious. Here's my post on that cook, but read Polarbear's posts on that same topic for the expert advice.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/470975-"two-week-qvq-pastrami"?p=781885#post781885

Kathryn

[barelfly]

Have you thought of making pastrami with that size of a flat?

Or a SVQ cook on the brisket to try and keep it from getting to dry? And I apologize if you don’t have a sous vide machine, but it can provide a great result.

And like others said - brisket freezes well. Especially if you have a vac seal. May help you in the future with a bigger packer at least.

Have fun how ever you decide!

[Uncle Bob]

Since you're already invested in that particular hunk o' meat let's do what's best for it rather than wishful thinking. Good brisket done "the Texas way" or close needs to have some fat and be set for long cooks. The one you've described probably would not produce optimum results so could end up being discouraging if done in a "traditional" way. I'm a big pastrami fan, so the recommendations above are more like what I could agree with. As an alternative to that, for a quicker outcome/experiment for you how about giving it a light freeze to improve carve ability. Slice it into 1/8" thick strips and then lay it on the coals for a couple or so minutes per side. Make up a pan sauce to your liking, something with worchestershire, capers, beef broth, onions, olives, butter, wine, whatever combo, but rich. Pour over the broiled strips and enjoy. You'll be surprised how good it could be.

If you want the more traditional brisket experience, bite the bullet, get a better marbled, larger cut and follow the various methods posted here elsewhere and plan on packaging the leftovers/extra for future meals.

[jfmorris]

That's an awfully small piece of the leanest part of the brisket, which can dry out even when doing a full packer with a nice fat cap. The only flats I've done around 3 pounds were corned beef brisket, which I smoked for about 2 hours, then braised in a dutch oven with cabbage and other veggies. Others around here desalinate them and use them for making pastrami.

My advice would be to wrap it in foil when the temp hits 150F or so, versus waiting until 170F like I do with full packers. You won't have as much bark, but run a better chance of not drying it out.

Smoked brisket freezes and reheats pretty well in my opinion, of course I have a vacuum sealer. I portion out that or pulled pork into meals for two, and freeze it for reheating. You might want to try something a little bigger some time, if you like this flat. I've seen packers around 10-12 pounds before. With shrinkage and moisture loss during the cook, you end up losing about 40% of the weight on a butt or brisket, so its not as much as you think when you take that into consideration.

[rickgregory]

flats, unless they're wagyu, are relatively lean so they can dry out. I'd do what smokin fool recommends and cook it at a higher temp vs forcing 225.

Flats also make good corned beef/pastrami, FYI.

[smokin fool]

I've done 4-7 lb flats.
Right out of the fridge, dry rub and onto our Keg at 280-310 depending on the smoker mood.
Fire started at 10, meat on by 11, I turn mine every hour to get good coverage, doesn't take long as you say.
Cook to 180-190 say by 1500 and let rest for 2 hours or so.
Hard to put a time line on this, temps rule but this is roughly what I do so move time lines to suit yourself.

[Jfrosty27]

My situation is the same as yours. Will be watching the responses! Thanks for posting.

[patcrail]

I’ve been wanting to do a brisket for a long time, but full packers are just way too much. There’s only two of us, so most cooks over 3-4 lbs don’t make sense, that’s why I’ve been doing chucks. I found a 2.8 lb flat on sale yesterday, perfect size for me and the wife.... I know what I’m doing, but I’m curious how the small size will affect the cook time... not planning to crutch, since it’s relatively thin and small, just gonna let it ride.... anyone have any advice for a small flat? Any thoughts on ballpark cooking time? I don’t wanna start it at 5:00 am and have it ready before noon, lol