smaller brisket without layer of fat

Hi crayfish!!

It sounds like you got the flat only, so it will be a challenge to keep it from drying out.

I would stick to the same 1 - 1 1/2 hours per pound....I have never cooked one this small. To keep moist, try adding strips of bacon to the top. You could also mop frequently with a mixture of 3 parts juice and 1 part oil.

Report back and tell us what you did and how it came out!

Good Luck!

I've had pretty good success cooking just the flats in a cookshack, but be very, very careful.

Without the layer of fat, the fat that is inside the flat will dry out at some point and then it will dry out.

If you're worried, I'd smoke it until the internal reaches about 150 and the smoke will have gone into the meat. You "could" wrap it in foil at this time.

Key point here is to not cook it above 190 internal.

These are very difficult to cook, but can be done.

Stogies ideas are perfect also, adding fat (bacon) or adding moisture (mops).



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Thanks for the help. I covered it in bacon and wrapped it in foil later on. It turned out pretty good.

Define pretty good.

We you happy with the flat?
With the bacon & foil technique.

Would you do it again. No?

It will help others trying to do a flat if you can give some details. We all love more details.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page