Small Brisket

[Sasksmoker75]

Hey guys, going to be doing a small brisket this weekend for a first smoke on my new 1150. Never smoked one before so I’m new. Brisket is about 6lbs. Not sure if it’s the point or flat though. What should I be looking at for time to cook? Also anybody have some helpful tips? Injecting? Should I cook it in a foil pan with some liquid? All help is appreciated!

Thanks

 

[brewersfan73]

I'd love to help, but I've only ever done full briskets that were much bigger, so I'd hate to steer you wrong. I'm sure other people will chime in soon. Good luck!

 

[Sasksmoker75]

I'd love to help, but I've only ever done full briskets that were much bigger, so I'd hate to steer you wrong. I'm sure other people will chime in soon. Good luck!

No worries, I have a full one in my freezer but I wanted do my first one with this little guy so I don’t screw up the biggin lol

 

[Jimsmokes]

Hey guys, going to be doing a small brisket this weekend for a first smoke on my new 1150. Never smoked one before so I’m new. Brisket is about 6lbs. Not sure if it’s the point or flat though. What should I be looking at for time to cook? Also anybody have some helpful tips? Injecting? Should I cook it in a foil pan with some liquid? All help is appreciated!

Thanks

Nothing like choosing a tough to get tender cook to get your feet wet. My suggestion would be don't over think it and cook it till probe tender all over. Whether wrapped or unwrapped

 

[Sasksmoker75]

Nothing like choosing a tough to get tender cook to get your feet wet. My suggestion would be don't over think it and cook it till probe tender all over. Whether wrapped or unwrapped

Yup, I’ve owned a Weber Smokey mountain for years and have smoked, butts, ribs, chicken, turkeys, fattys but have never done a brisket for some reason. Figured I’d give it a shot for my first ever pellet smoke.

 

[mixed up]

dont over think thing like said wrap or unwrap it dont matter your target temp is your goal how ever long it takes to get there one thing I learned is DONT RUSH THINGS 225 cook temp and if it stalls let it cook dont rush things you can put it in a pan and mist it with apple juice every hour to help keep moisture in it but brisket is a funny thing and smoking is bad for you they say it must be the amount of beer you consume doing it best of luck with the funny meat and let us know how thing turn out with details of the cook and remember DONT RUSH THINGS

 

[Sasksmoker75]

dont over think thing like said wrap or unwrap it dont matter your target temp is your goal how ever long it takes to get there one thing I learned is DONT RUSH THINGS 225 cook temp and if it stalls let it cook dont rush things you can put it in a pan and mist it with apple juice every hour to help keep moisture in it but brisket is a funny thing and smoking is bad for you they say it must be the amount of beer you consume doing it best of luck with the funny meat and let us know how thing turn out with details of the cook and remember DONT RUSH THINGS

Thanks, I won’t rush it but it be nice to know approximately how long it’s going to take. I know every piece of meat is different. So I guess I will bank on 1 hour per pound and hope for the best lol

 

[Mike From R.I.]

I would figure 10 hours or so, tender is the main point.

 

[Sasksmoker75]

Another question I have is does anyone cook on the top grate? Maybe with a water pan underneath to catch drippings?

 

[ANT0407]

Another question I have is does anyone cook on the top grate? Maybe with a water pan underneath to catch drippings?

I always do for easy cleanup.

 

[mixed up]

Thanks, I won’t rush it but it be nice to know approximately how long it’s going to take. I know every piece of meat is different. So I guess I will bank on 1 hour per pound and hope for the best lol

I had one that took 24 hrs it stalled big time but I let it cook and that was the best brisket I ever had my son kept telling me let it cook dont rush it till about 10 o clock at night he said he was Hungary

 

[Sasksmoker75]

Well that was an experience lol Put my little Brisket on at 6:30am shooting for it to be done around 4:30 or 5 with a 2 hour rest we’d be eating by 7. Set the Pitboss to 230 just cause I didn’t have a 225 setting. Put it on the top rack with a pan of water underneath. Pretty much sat around all day visiting and watching the smoker. Pitboss ran awesome and the app worked with no issues. However, it took forever to cook, not sure if it was because it was windy and a little cold or is was just a stubborn piece of meat. Bumped temp up to 275 to get it done in time for supper. Didn’t seem to help though. Finally at about 7:00 it hit around 165. Needless to say we ordered pizza lol. Wrapped it in butcher paper with a little beef broth and threw it back on. Tried to leave it on to finish it but it got to windy and cold so I took it off and finished it in the oven. Rested in a cooler for a hour and by 10:30pm everyone wanted to try it. Turned out alright. I think it could have used a bit more cook cause some of the fat didn’t seem to be rendered. Was juicy though and relatively tender. Had a nice smoke ring. Not a fan of the meat church holy cow though. To much pepper. Over all it was a good experience and I have some knowledge and changes for next time. Thanks for all your help and tips, it was appreciated.

 

[mixed up]

IM sitting here Laughing my butt off reading your story been there with that 24 hr smoke .my meat stalled forever and moved up slow in temp I put mine on at 9 or 10 at night hope for a 5 O clock dinner but got up at 6 in the morning only to see a temp of 160 by mid after noon it was at 170 it was only moving 2 to 3 degrees every hour by 7 at night it was at 180 moving slowly so by 930 at night we check temp with secondary probe it was at 195 and we pulled it we were so hungry we gave it no rest may be half hour but it was the best Brisket and the next day made very good sandwiches . what did I say dont rush it LOL LOL I have another story on Saturday I did a 10 lb Butt the net said 8 to 9 hrs ok so I got home from my mid night shift put it in the smoker at 8 o clock in the morning by mid after noon it was at 160 well I got called in to work and took my nap I got back up at 8.30 hope for a good sandwich but it still was not done wife text me at 230 in the morning said 185 im going to bed son got up at 3.30 to check hopper was empty and he pulled the butt so it was any where from 13 to 14 hr smoke I pulled it Sunday and it was awesome but I learned just to let the meat do its thing you cant rush perfection .IM still chuckling good story

 

[mixed up]

now one thing might help is wrapping it im sure that why most people wrap to get it past the stall but it has been talk about to wrap or not to wrap next time try it out get it to 160 or 170 wrap it and see what you get those briskets have a mind of their owne

 

[brewersfan73]

Is there any chance you used a different temp probe to verify that your grill was actually running at 230 near the brisket?

I agree with the others that sometimes you get a cut that just takes a long time, but taking 12 hours to get to 165 seems long for a 6# brisket, but maybe I'm wrong. Just hasn't happened to me (yet). But it sounds like it got up to temp pretty fast after the wrap and switch over to the oven.

Good luck on your next one.