Stampede Mini brisket lol

[ndfan6464]

Well since the craziness of the virus finally hit my city meat pickings were slim so got me a baby brisket. Hahah..beggars cant be choosers right!?

So I thought I'd try something that a buddy of mine swears by and that's by injecting it with creole butter mix. Now I usually dont ever inject my brisket but figured what the heck let's see why hes all spun up on this method. Dont shake the bottle, just lightly swirl the bottle to mix the butter. Dont want the seasoning at the bottom.

So I dry brined as usual, using 1/4 tsp per pound and injected with the butter spice mix. Let it sit in the fridge for exactly 24hrs uncovered.

This morning I gave it a bath in my rub mix and let it do it thing for the next few hours.

Just dropped this little guy on the grill at 1047 EST.. so now we wait.

 

[sweetride95]

What did the lil' fella weigh in at?
I'm curious to see what your cook time ends up being.
I would be worried about having a very narrow finish window, but I guess we're all gonna find out.
Enjoy that cook man, let us know how it goes.

 

[ndfan6464]

The package weight was 2.7lbs. I didnt have to trim it. Iam curious as to the cook time as well..I've never smoked one of these so new for me as well haha

 

[cookingjnj]

I am sure it will be grate nd. looking forward to reading and seeing the outcome.

 

[Blues1]

Looks good. Be interesting to see how long it takes. I did one last week, 3.1 lbs and it took 15 hrs. Did't inject. I might next time. I'll also add a water pan

 

[ndfan6464]

So far it has shrank in size, like any cut does. Just funny to see the size of it now ahha...

At 1400 it has now hit 150 degrees...curious how long a stall is on this size... we shall see how this journey of the baby brisket goes. Lmao

 

[ndfan6464]

Well it is now 1616 EST and I think I finally hit the stall at 162-163 degrees...

I dont ever wrap so let's see how long this little guy stall for...

 

[ndfan6464]

Alright so this little guy finished up around 8pm.

While really juicy its was a bit salty. I am very sensitive to salt so could be it. But overall definitely would do it again for sure. I would either A not salt brine it or cut the brine to half of what I did...so yeah there ya go... not bad for a baby brisket lol

 

[Devimik]

Looks very good - nice bark and definitely not dry.

 

[Blues1]

Looks good to me too! I like cooking smaller briskets. Just have to be patient

 

[ndfan6464]

The bark came out great minus the over salty taste. I figured out what I did...I grabbed the wrong rub..hahah...I make and jar my own ribs and of course the one I grab I forgot to label it. Thinking it was my brisket rub I used it. My brisket rub has zero salt in it because I use it in the dry brine. So there ya go. Dbl the salt on a small cut...oh well...was still good, very juicy and now i see why my buddy swears by it...

Will definitely do it again on a fully packer. I'll just make sure I use the right dang rub next time...lol...lesson learned, dont get lazy and label the jar before putting it away...hahah