Smokin-It User Forum!
Recipes => Beef => Topic started by: es1025 on September 07, 2013, 11:50:59 AM
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Found a 3# flat at the supermarket today. Figured give a brisket a shot.
Injected with:
1C beef broth
1/4 c of worcestershire
1/4 c of beer
1/8 c soy sauce
Going to the brisket sit over night.
Right before going onto the smoker I will be adding a light dusting of my rub.
Smoking at 250 with 3 oz of cherry wood.
I was assuming about 1-1.5 hours per pound?
Is 250 too high?
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A 3lb flat will smoke very quickly; not much fat to render (or stall) and you'll see good smoke flavor as the penetration will have a beneficial surface to mass ratio.
The injection is very close to what I play around with, though I prefer to add some fat to it (melted or squeeze butter, olive oil, bacon grease) to help really give the internal muscle some flavor and juiciness.
250 is fine with this small and lean a cut; I'd recommend backing the temp down a bit if you go with a full packer or even full flat.
Let us know how it turns out!
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1st brisket in the books. Foiled at 160 and add about a 1/2 c of the injection mixture. Took almost 6 hours for a 3# piece of meat. the meat was tender and juicy. I need to go one of those granton knives. Only a couple of piece left. I smoked the meat at almost 250 the whole time.
Here are some pictures:
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Congrats Ed!
That brisket looks fantastic. Nice bark and tender and juicy on the outside.
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That's looking plenty juicy, Ed. Congrats!
Those Victorinox slicing knives (http://smokinitforums.com/index.php?topic=792.0) are killer but there are plenty of options, including traditional butcher knives with a granton edge.