Hi guys
Very new here and wanting to try a brisket for a long time. Now my wife bought this (thinking it is a brisket) but I don't blame her for being confused. I am confused as well as I have no clue what kind of cut this is.
Can someone help me and also have any idea how to prepare this on the Kamado?
Cheers in advance!
by Mystclick
2 Comments
Nice piece of meat from the Marko I see 🙂
Looks like “just” a small cut from the brisket. Generally my steps are:
**(optional)** Brine the beef for a few days.
1. **Rub it!** Salt and pepper would be could enough for the first time trying.
2. **Smoke it, Low and slow (110 celcius)!**
3. **Stall,** the target temp should be 92 to 95 degrees celcius. Around 70 it might hit the “stall” and stop increasing in temperature (maybe even decrease), It’s your choice to wrap it or not.
4. **Rest,** when it reached the target temp, let it rest for 30 minutes / an hour.
5. **Enjoy!**
General rule of thumb is half hour per 500grams of meat, so this might be done quite quick as it’s a small piece, perfect for your first try! If it’s done early wrap it in some towels and put it in a cooler (koelbox/koeltas).
Is that just the flat? It doesn’t seem like a full packer brisket. I hear injecting it with tallow can help keep it moist during the smoke.