Need advice: Small brisket on the Egg today

[mthhurley]

My wife failed to consult me before purchasing a mere 2 pound brisket flat and she wants me to cook it on the Egg today.

I've never cooked one/anything this small. Clearly, I wont be slow cooking this for 12-15 hours...but....what the heck do I do with it?

 

[TravelingJ]

If you can't handle it, just pack it up and mail the grill to me.

 

[mthhurley]

:cursing:

 

[kockroach]

Have a way to smoke it? One hour per pound I believe should work.

 

[mthhurley]

Egg=Big Green Egg=smoker

But I've never smoked something this small vibe done 8-12 pound briskets low an slow for 12 hours but dont know if low and a couple hours will work with this size of cut.

 

[SergeantStogie]

I say throw it in a pot with guiness, shit load of pepper corns, mustard seeds, bay leaves, onions, and cook it till it falls apart throw in some potatoes, carrots and cabbage! Now if you smoked it for a couple hours before all that, HOLY MOSES That would be goooooood!

 

[Jfire]

It's meat no matter what size. Id go a couple of hours low(litlle bit higher then norm) and pull at 145-150. Let sit for 20-25 tented. it may not have the smoke intrusion as normal but should be a better piece of meat being smaller.

 

[Jfire]

And of course Mikey is this doesn't work blame your wife!

 

[kravnh]

Don't go above 225 degrees dome temp; coat the flat in mustard and whatever rub you like before cooking. If you can, such a small flat could benefit from a marinade injection.

The last thing is, when the meat reaches around 160, wrap in foil with some beef broth, or even soda, like Dr. Pepper, Coke, or Root Beer; this will braise it to a finish, and keep it from drying out too much.

Good luck!
Keith