Author Topic: About to smoke an odd brisket cut, need some advice  (Read 423 times)

lcdearman

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About to smoke an odd brisket cut, need some advice
« on: January 06, 2021, 09:05:13 PM »
I got a small 2.5lb brisket point to smoke tomorrow. I took it out of the package and it turns out the point and flat are almost completely separated and the fat that usually is between the two has been trimmed. The package said “market trim”.

Should I go ahead and cut through the the 1/2” of meat that is holding these together and cook them as 2 different pieces, or just leave the point sitting on top of the flat as it normally would be?
Clay from Taylor, TX
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lcdearman

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Re: About to smoke an odd brisket cut, need some advice
« Reply #1 on: January 07, 2021, 08:20:58 AM »
I just put it on the smoker about 20 minutes ago. I decided just to fold it over and smoke it fat side down. I put the temp probe in the thickest part I could find, which is on the top "flap". I'm sure it will be good!
Clay from Taylor, TX
SI #2 with Auber AW-ST1510H-W
Weber Spirit II
Orion Cooker

barelfly

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Re: About to smoke an odd brisket cut, need some advice
« Reply #2 on: January 07, 2021, 10:41:33 AM »
I’ve only smoked a few small briskets like this, but I made pastrami with them, so they were brined/cured, then smoked. But your plan of folding over is good, I think. The cook may take longer than a larger brisket (lbs/hour may be drastically different than what you are used to).

But, in the end it should be good! Enjoy!
Jeremy in NM
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lcdearman

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Re: About to smoke an odd brisket cut, need some advice
« Reply #3 on: January 07, 2021, 12:21:21 PM »
Yep, I have found that small briskets still take 10-12 hours to reach temp.
Clay from Taylor, TX
SI #2 with Auber AW-ST1510H-W
Weber Spirit II
Orion Cooker