OK, I have to play my "new guy" card here and confess a faux pas. I picked up a flat beef brisket (about 3 lbs) BEFORE looking here for recipes and instructions. Of course I found WTS' instructions for beef brisket which states "just say no" :-)
So now what? Any good ideas for smoking the flat?
This'll sort of point you in a brisket direction. http://www.amazingribs.com/recipes/beef/texas_brisket.html
Hi FlashoOfBlue;
Welcome to the forum.
If the brisket still has a fat cap, meaning that it was not well trimmed, you can use WST's method. Usually when I see them that small, they are too well trimmed and trying to smoke them, you will end up with a dry chunk of meat. What some have done is either place bacon on top of the brisket, or place bacon in a tray above the brisket to allow the fat to drip down and basted the meat.
Hi FlashofBlue,
Like you, I'm pretty new to this stuff... and this forum has been incredible... my head is spinning with all the stuff I've been learning in such a short period of time!
Anyway, I've got some of the same worries as you (check out the photos in my own brisket post (http://forum.bradleysmoker.com/index.php?topic=9981.msg107309#msg107309), I suspect yours looks very similar to mine... although mine was 5.5lb, and I did have a small layer of fat over part of it (which I promptly trimmed off...DOH!!!). Hopefully it will turn out, but even if it doesn't we've learned something. I now know EXACTLY what to ask for from my butcher and will be taking photos with me next time too!
Good luck...!
Here's the results, guys. Thanks.
http://forum.bradleysmoker.com/index.php?topic=10035.msg107842#msg107842 (http://forum.bradleysmoker.com/index.php?topic=10035.msg107842#msg107842)