Dazza Posted April 24, 2021 Share Posted April 24, 2021 If I have a 1kg cut of brisket a)is it still ok to smoke? and b)how long do you think it would at 120- just approx? I’d assume 6-8 hours still? thanks Quote Link to comment Share on other sites More sharing options...
The Chairmaker Posted April 25, 2021 Share Posted April 25, 2021 Smoke away.....I did a small 2kg brisket point end the other day. Injecting it helped keep it moist. As with any brisket,it's done when it's done. Get it into the stall, wrap it and get it to about 93C internal. Probe for tenderness. I unwrap at that point and give it another 15-30 to crust up the bark. Quote Link to comment Share on other sites More sharing options...
Dazza Posted April 25, 2021 Author Share Posted April 25, 2021 Thanks. And why do you wrap it with? Quote Link to comment Share on other sites More sharing options...
Dazza Posted April 25, 2021 Author Share Posted April 25, 2021 What, not why! Quote Link to comment Share on other sites More sharing options...
The Chairmaker Posted April 25, 2021 Share Posted April 25, 2021 Tinfoil. No added moisture, just wrap it tight once the internal temp stalls at 63-65. You could probably run it unwrapped to be honest. I wouldn't expect the stall to last very long on a all piece like that. Total cook time for the 2Kgnpiece was about 6.5 hours. 1 Quote Link to comment Share on other sites More sharing options...
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