Brisket and beans

[MarkF]

I am planning to to a small (2.5LB) piece of Brisket tomorrow. I will be serving beans with it. Here's my thought, I am going to put the beans on the rack under the brisket to catch the drippings. I will defat the beans when I take them out.

The reason for this post is to get any hints that might help!

Mark

 

[old sarge]

I would catch the juices in a separate pan and mix into the beans after cooking.  The raw juices might not be too healthy (not sure), and defatting after they are in the beans could be difficult.

 

[Walt]

Plan for alot more time than you expect to cook it. The small cuts tend to catch people off guard, time-wise. I doubt 2 hrs /lb will get you there.

 

[gregbooras]

Small flats are really tricky to smoke. I have done a few small ones (on my green egg, not SI) but I place them in a pan and add some Au Jus so they don't dry out.

Greg

 

[MarkF]

Thanks for the feedback.

Sarge - I think I will smoke the beans and add drippings after as you suggest.

I have never tired to cook mini- me. I like the extended cooking time so 2 hrs/pound it will be.

I post pictures.....

I like that you all are such a wealth of information!

Mark

 

[DivotMaker]

Mark, I've never seen a 2.5 lb brisket!  Around my parts, we consider that a "steak!"   Seriously, though, you'll be shocked how long it can take!  I did a 4 lb corned beef flat that took over 11 hours!  I'd allow 3 hours per pound, just to be safe.

 

[MarkF]

It took almost 6 hours. Ended up smoking it on the #2 vs. #3. Guess that puts this into the wrong forum but I did really start out to use the 3.

As it was part of a flat, I injected it with some beef broth and it still could have been moister. I foiled it at 165, put the beans in, then finished it to 203. I intentionally used less smoke (1 oz cherry/oak). The smoke flavor was subtle and played MUCH nicer with the finishing sauce.

But you are right, it took quite a bit longer than I would have expected.

Was at the grocery store and they had cut a flat into roughly 2 1/2 pound pieces. Since it was just the wife and I for dinner, I thought I would try it.

Think next time I will let it rest longer after I get to 203. Only left it in the cooler for 30 minutes vs. 3 to 4 hours with bigger ones.

Using the #3 so much, it was fun to use the #2 again....

Mark

 

[Limey]

Mark, aren't you tempted to cook larger pieces of meat and vacuum pack and freeze the excess? I just love leftovers-the easiest meals in the world.

 

[RG]

Mark, aren't you tempted to cook larger pieces of meat and vacuum pack and freeze the excess? I just love leftovers-the easiest meals in the world.

X2!!

 

[MarkF]

I do that. I never cooked a mini-me sized piece of brisket. Most times, it's 12 plus pounds. I did find it to be a bit harder than big ones tho.

Mark

 

[DivotMaker]

Now you know, Mark!   Those mini-me cuts really aren't worth the time and effort, imo.  If I smoke anything, it's always more than we need for dinner.  Leftover Q rocks!