I cooked one of these 'pieces' of brbefore and it was like the bottom of my shoe. This time, I did a different approach.
I got this piece on sale for $5.33, I figured it would give me something to do and if I dried it out, I'd make chili today.
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0278.jpg)
Weighing in at a lean and mean 2.69lbs, it was ready to cook.
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0279.jpg)
My 'new' approach' with such a lean piece of brisket was to attempt to retain all of it's natural juices, without adding any. So I made a little pool out of aluminum foil to hold the juices. As you can see I did not trim whatsoever, needed all of that little piece on the end!
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0280.jpg)
Seasoned with salt, pepper, granulate garlic and onion power.
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0281.jpg)
After roughly two hours, here is all the juice that would have been lost.
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0283.jpg)
At this point I wrapped it up in the foil and juices and continued to cook until tender, another 3 hours. Looks like a NY Strip huh?
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0285.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0286.jpg)
While the brisket was resting, I tended to the homemade macaroni and cheese.......STRAIGHT OUT THE BAG BOY!
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0287.jpg)
Dinner is now ready. This brisket, small as it was, was one of the most tender and flavorful briskets I've cooked in a while....fork tender, but not falling apart. Going to the store after work to see if they have more on sale!
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0295.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0297.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0293.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0301.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0302.jpg)
That brisket was perfect for me and Cathryn and there's just enough to make a small pot of chili for us tonight!!
I got this piece on sale for $5.33, I figured it would give me something to do and if I dried it out, I'd make chili today.
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0278.jpg)
Weighing in at a lean and mean 2.69lbs, it was ready to cook.
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0279.jpg)
My 'new' approach' with such a lean piece of brisket was to attempt to retain all of it's natural juices, without adding any. So I made a little pool out of aluminum foil to hold the juices. As you can see I did not trim whatsoever, needed all of that little piece on the end!
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0280.jpg)
Seasoned with salt, pepper, granulate garlic and onion power.
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0281.jpg)
After roughly two hours, here is all the juice that would have been lost.
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0283.jpg)
At this point I wrapped it up in the foil and juices and continued to cook until tender, another 3 hours. Looks like a NY Strip huh?
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0285.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0286.jpg)
While the brisket was resting, I tended to the homemade macaroni and cheese.......STRAIGHT OUT THE BAG BOY!
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0287.jpg)
Dinner is now ready. This brisket, small as it was, was one of the most tender and flavorful briskets I've cooked in a while....fork tender, but not falling apart. Going to the store after work to see if they have more on sale!
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0295.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0297.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0293.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0301.jpg)
![](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Baby%20Brisket/IMG_0302.jpg)
That brisket was perfect for me and Cathryn and there's just enough to make a small pot of chili for us tonight!!
What was the internal temp when you pulled it, same as for large briskets or did you pull it a little sooner?
ReplyDeleteI've had issues with the smaller ones too.