World Smallest Brisket

[Nickb23]

Hey all, Nick from the UK here. As you may be aware, when we buy brisket from our supermarkets, they are usually rolled. I was going to attempt to smoke my first brisket on my new Weber Mastertouch Premium using the charcoal ring and diffuser plate. Did a chicken and pork shoulder a couple of weeks ago with great success.

Anyway ordered online as we are self isolating and was hoping to get a 1.5kg (3.3lb) brisket at least, but ended up with an 800gr (1.7lb) brisket instead. So inspected it this morning and unrolled it to find it in 2 pieces!!!!

So my question is how long do you think these will take to cook to 205f? Gonna do a standard salt pepper rub and smok at between 225-250. I am gonna smoke some chicken lollipops and sausages too

I have attached a picture of the "worlds smallest brisket"

Thanks guys and any advice will be really appreciated

[dirtfishingman]

Grind it and make brisket burgers

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[bbqking01]

I did a couple on my wsm that where pretty small. Only took about 3-3.5 hours.


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[Nickb23]

Those are huge compared to mine. My smoker is at about 250, and 45 mins in the centre for the briskets are already 155f!!!

smallest AND fastest briskets ever!!!

[bbqking01]

Right I figured they were smaller,it was just an example. I took mine to about 203, and one of them had a nice fat cap I left on,one did not. The one that did not was a little dry. I did not wrap mine which I think was a mistake.


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[Nickb23]

yeah, i think i am going to give it another 45 mins then wrap it to try and get a crust...

#brisketfails

[Nickb23]

wrapped, chicken lollipops and sausages on..... Th way they were going, I thought they would have been done by now, but maintaining 170 at moment. Must of hit the stall at bang on 160.

[Nickb23]

hey all, Well it was all good in the end 4.5 hour cook between 235-265. The tiny bits of briskets came out ok. We didn't eat all the brisket, just one of the bits and it was good, but not great. Slightly chewy, but when i pulled it apart, it came apart (might of cut it with the grain - not too sure). The other small bit of brisket I cooled and put in the fridge overnight. Now when I pulled that out and sliced it in the morning, that piece was far far better than the previous bit, so I can only put it down to being a poor bit of meat.
Chicken lollipops came out good - glazed with sweet baby rays, and the sausages were excellent.

Now the only issue is that my wife does not like smokey food - gotta work on that now. I have been using hickory chips, but going to get some chunks. What wood do you recommend for really light smokiness??

[JEBIV]

hey all, Well it was all good in the end 4.5 hour cook between 235-265. The tiny bits of briskets came out ok. We didn't eat all the brisket, just one of the bits and it was good, but not great. Slightly chewy, but when i pulled it apart, it came apart (might of cut it with the grain - not too sure). The other small bit of brisket I cooled and put in the fridge overnight. Now when I pulled that out and sliced it in the morning, that piece was far far better than the previous bit, so I can only put it down to being a poor bit of meat.
Chicken lollipops came out good - glazed with sweet baby rays, and the sausages were excellent.

Now the only issue is that my wife does not like smokey food - gotta work on that now. I have been using hickory chips, but going to get some chunks. What wood do you recommend for really light smokiness??

Looks grate, my wife is the same way with over smoked food, but she has fallen in love with plum, thanks @Brewtown, peach is another mild wood, that is the only 2 I buy lately

[Garvinque]

Sugar Maple is light and sweet so good for pork and poultry, Apple, Alder, or just lump charcoal for a mild smoke profile.

Scott

[Foster Dahlet]

Adler wood is a great option and go light on amount of wood.  Also take care in how soon you put the food on the grate.  Very light smoke instead of heavy billowing smoke from the wood

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