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  1. #1
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default Too small to smoke?

    My lovely wife just handed me this and told me she wants brisket tomorrow. I don't think I have ever seen one this small, can I still smoke it and not dry it out? It's only 4.65 lbs.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Oh yeah, smoke it up. It'll be good - just little. You might consider a pan to capture the juices from it though.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    So just Smokie Okie it up then?
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    You don't have to sear it or follow his method if you don't want to. But I would want to keep as much of the juice from that flat as I could. Capturing the juices is all I was after. Bring us some pics please.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    That is a small flat. A light sear wouldn't hurt it, but it will need to go in the foil fairly quickly. Like Joe said, losing juices could kill it.

    Think about adding some beef broth or au jus to the foil or pan, and think about foiling after an hour or so.

  6. #6
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    They smoke up great. Just be careful ( as others have said ), it can dry out easily.
    Jim

  7. #7
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Gave it a light sear and tossed it in a foil pan with some of liquid from the last brisket. Here it is after an hour and a flip. I also added a boneless/rolled/netted turkey breast. I'll use the meat slicer to slice it like they do at the deli. Tastes far better and costs a fraction of the deli meats that are full of who knows what.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

  9. #9
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    It's done and in FTC for a bit. The turkey breast is in foil with some home made broth and close to temp. Pics and opinions to follow.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  10. #10
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Well, it was "OK". Flavor was spot on and it was plenty moist but texture was just "ok" I think it was too small and didn't get enough time in the drum to be tender enough (for me anyway ). It'll be great in chili and ABT's though.

    I didn't really have a plan since my wife was supposed to be working so I just made a sandwich and some potatoes.

    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

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