Wee li'l Brisket

[Rughi]

I was given the cutest little brisket. It's only a 3.5 pound flat and unfortunately had the entire fat cap removed. I intend to brine it for a couple of days and then cook it in the egg.

What special precautions should I use with a brisket this small and lean?
Hot or cold bbq temps?
Special procedures?

I'm guessing this will be the one time that I need foil. I'm also guessing that the egg's famous ability to keep food moist will be challenged to the point that I may need to mop several times as well. I gave up mopping a few years ago when I graduated from the gas grill, as it became so unnecessary, but maybe this is the time.

Roger

 

[TulsaLhorn]

I don't think mopping really ever keeps things that moist (meat-wise). It's usually to enhance flavor by adding something to the outside. I suppose if your mop created an impermeable barrier that might help, but I think the foil you are going to use will accomplish that. It will keep the smoke from penetrating your brisket as well though =(

 

[Jim]

I would proceed as usual, perhaps put the flat ON a piece of foil.

 

[SiBurning]

I braise those cute little supermarket briskets over aromatics, herbs, and mushrooms. Goes in the oven for 5 hours at 325F. You want to be careful to actually braise, not stew, so it stays half in, half out of the liquid, and gets basted naturally, plus turned every hour. Gives a wonderful gravy.

 

[HoosierTrooper]

I never mop, opening and closing the smoker changes the environment inside the cooking chamber, and adding cold liquid to the surface cools the meat slightly. On small briskets like that I cook them the same as full size ones. Smoke until internal temp is 140-160 then foil until it reaches 190-200 and is soft enough that the probe slides in easily.

After all, it is still a brisket and the collagen has to be broken down to make it tender. I trim as much fat as I can from every brisket.

 

[netsurfr]

I seldom mop either for exactly the same reason as HoosierTrooper. I never open the smoker for the first 3-4 hours.