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MacKenzie

A Very Small Brisket

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I picked up a 2.5 lb. pound brisket on my Fri. day trip. Normally I wouldn't do this but knowing the KK there would be no worries about drying out this small piece of meat.

 On the grill at 225F at 9:45 AM. BTW, this beef was organically raised without hormones, etc. and was only grass fed. :)

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Several hours later when the IT was 165F I wrapped the brisket in brown paper. No pixs but was I surprised at how much it had shrunk before wrapping.

Done 203 F and 10:45 PM.

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About 15 mins later, unwrapped.

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Sliced.

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Plated.

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In some pixs the brisket may appear dry but it was not. I'd do this one again.:)

 

Edited by MacKenzie
Added more info on how the beef was raised.
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15 hours ago, JDBBQ said:

looks good.  I tried my first brisket yesterday - it ended up too dry - I need to figure out how to do them.  Will do some more research.....

Cheers

Best advice against dry brisket - buy the best quality cut you can afford - at least Choice, Prime is better still, and of course Wagyu is top dog, but uber pricey!

@MacKenzie - how was the texture? I've found that some 100% grass fed beef can be stringy/chewy.  

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The size makes me think was it Veal ?   Well, if not it was small and I thought my recent cook was small at 9.8 lbs.  Looks delish and although as some cooks may appear, I'm sure it was moist at the flat. Love FF yah,  but they love me too, they stick to me like glue, who woulda knew.  Still amazing the grates are sooo clean.   

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1 hour ago, wayne romanowicz said:

The size makes me think was it Veal ?   Well, if not it was small and I thought my recent cook was small at 9.8 lbs.  Looks delish and although as some cooks may appear, I'm sure it was moist at the flat. Love FF yah,  but they love me too, they stick to me like glue, who woulda knew.  Still amazing the grates are sooo clean.   

Thanks, Wayne, no it was not veal. The butcher shop just cuts up the briskets into small cuts and I knew that the KK wouldn't dry it out so I bought one of the pieces. :)  I am sure if I called ahead I could get a full brisket but I just did a drop in.

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I did a 13 pounder Saturday, it was my best ever. Because it was Prime. And the technique, of course. Prime is expensive, but, how often do you smoke a brisket? It was a party for my staff, they have busted their asses and really performed lately. I wanted the best I could do for them. I decided on Saturday, this being the best brisket ever, that from now on it's Prime only. Across a lifetime of smoking briskets, it's not too expensive. And the results are incredible. I had a competition bbq'er at the party, who opined that NO ONE smoked a better brisket than his Dad. Reluctantly, he admitted this one was better. I don't think it was me, it was the grade of meat. When you smoke a brisket, you want to enjoy it, you want your family, guests, and friends to enjoy it. You don't do it everyday. Spend the money, buy Prime, and luxuriate in the experience! And use a good technique...

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