Hello all,
As I stated in my other topic, I've got a 4 day weekend from work so there's plenty of time to kick up the smoker ;D
I got a small brisket (1 1/2 #) which I want to smoke. I've never fixed a brisket, much less smoked one. Need some tips for smoking a small brisket. I was thinking of putting it in the smoker on the top shelf or on the rack under whatever you guys recommend I use for the shredded beef from my other topic. Do I slather it with some CYM & a dry rub? What temp (internal & smoker) do I use? Guesstimations on time? Will be using mesquite for the smoke.
Thanks
Does the brisket have a fat cap or is it one of those "market trimmed" briskets?
If it is the trimmed one I would cure it and make pastrami. Those trimmed ones are hard to keep moist.
I used the WTS rub from the recipe site on my last brisket, it was great. I did not slather.
For smoking, I use 205F until an IT of 190F or higher - I used four hours of Oak, I have used four hours of Mesquite as well.
Quote from: FLBentRider on April 12, 2010, 07:27:28 AM
Does the brisket have a fat cap or is it one of those "market trimmed" briskets?
FLB, they folded it up when they packaged it & it's still frozen. It's from a 1/2 free range beef that I bought from a guy at work. They butchered with the calf small & hanging weight was only 500#. Unless they folded it with the fat cap to the inside, it does not appear to have one. There is alot of marbling though.
Quote from: rmdodson on April 12, 2010, 07:42:47 AM
Quote from: FLBentRider on April 12, 2010, 07:27:28 AM
Does the brisket have a fat cap or is it one of those "market trimmed" briskets?
FLB, they folded it up when they packaged it & it's still frozen. It's from a 1/2 free range beef that I bought from a guy at work. They butchered with the calf small & hanging weight was only 500#. Unless they folded it with the fat cap to the inside, it does not appear to have one. There is alot of marbling though.
I haven't done (a trimmed) one myself, but I have witnessed some failures here with them.
With the marbling you should be ok, maybe put some bacon on the rack above it.
With the marbling you can see I think it should be fine.
I would cook the brisket on the shelf below the chuck so the brisket can get a nice shower of the juices from the chuck.
I also smoke brisket with 4 hr Oak.
I have done it with messy wood but that was years ago, dont even have it in my inventory any more, kinda bitter to me.
I cook at a cabnet temp of 220 F and about 1 1/2 hr per pound.