TentHunter
Moderator
I was at the butchers picking some ground beef for sausage making. He knows I love smoking meats & barbecuing and pulled something out of case to show me...
It was a gorgeous little 4 lb brisket. Not a flat or point, but a whole brisket he'd cut from a really small cow. There was no way I couldn't pass it up a mini brisket like that!
Brown mustard, some homemade beef rub then onto the pit with a water/drip pan underneath.
Into a foil pan with Braising liquid (beer, brown sugar, Cider vinegar & red pepper flakes). Covered tightly and back on to braise while smoking some Dill Ranch Potato Wedges.
The Flat, separated & put back on a hot pit to finish off the bark. Meanwhile the point was cut into cubes, hit with more rub and put back on for some burnt ends.
Throw on a little sauce, Toss & let 'em caramelize for 10 minutes or so.
Finished, sliced & plated.
It was small in size but big on taste!
Thanks for sneaking a peek.
It was a gorgeous little 4 lb brisket. Not a flat or point, but a whole brisket he'd cut from a really small cow. There was no way I couldn't pass it up a mini brisket like that!
Brown mustard, some homemade beef rub then onto the pit with a water/drip pan underneath.
Into a foil pan with Braising liquid (beer, brown sugar, Cider vinegar & red pepper flakes). Covered tightly and back on to braise while smoking some Dill Ranch Potato Wedges.
The Flat, separated & put back on a hot pit to finish off the bark. Meanwhile the point was cut into cubes, hit with more rub and put back on for some burnt ends.
Throw on a little sauce, Toss & let 'em caramelize for 10 minutes or so.
Finished, sliced & plated.
It was small in size but big on taste!
Thanks for sneaking a peek.
