Small flat on Pit Boss

Steve In Pa

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Hey folks, I’ve already done some research on doing a small flat brisket on a pellet smoker but I’m looking for additional suggest from Pit Boss owners to do a 3 pound flat. Estimated time, etc.
I have a vertical model smoker.
6F84DEB0-CF76-4329-808F-783C6727E354.jpeg
 
Hey folks, I’ve already done some research on doing a small flat brisket on a pellet smoker but I’m looking for additional suggest from Pit Boss owners to do a 3 pound flat. Estimated time, etc.
I have a vertical model smoker.
View attachment 2794
I haven't done any this size... the smallest I've done was 12lbs skinned. Good luck!
 
Hey folks, I’ve already done some research on doing a small flat brisket on a pellet smoker but I’m looking for additional suggest from Pit Boss owners to do a 3 pound flat. Estimated time, etc.
I have a vertical model smoker.
View attachment 2794
I Google it, this is what I found. This is at a cooking temp of 225
Screenshot_20220625-120941_Chrome.jpg
 
That’s about what I saw
Maybes I’m overthinking this but I don’t want to over do it. I may go with the when it’s done it’s done philosophy
Probably the best way to go. Start it early and rest it in a cooler until you're ready to serve.
 
Hey folks, I’ve already done some research on doing a small flat brisket on a pellet smoker but I’m looking for additional suggest from Pit Boss owners to do a 3 pound flat. Estimated time, etc.
I have a vertical model smoker.
View attachment 2794
Just did one that size in pellet grill. 7 hours, 205 degrees when done to tender.
 
Ok thanks that sounds encouraging
Appreciate the input
I remember it taking about 7-8 hours overall. I did wrap when internal hit 165 and pulled it at 205 and let it sit in a cooler wrapped in a towel for around 45 minutes or however long it took me to finish everything else for dinner and motivate the kids to set the table.
 
I cooked one Sunday, 2.97 pounds at 220 degrees took 7.5 hours to get to 205 degrees. It was very good and tender although the next one I will take off at 195-200. I wrapped at 170 which is where it stalled out. That was at 3.5 hours into the cook.
 
I haven't done any this size... the smallest I've done was 12lbs skinned. Good luck!
If you go to the Pitt Boss official website and go to the recipes section and will be a drop down , go to Style - then select Smoke - there will be the exact recipe you are looking for !!! "The Georgia BBQ Brisket Sandwich" it calls for a 1-3 lb. Brisket Flat like yours and only takes about 3 hours - 190 internal to 205 degrees !!!
Hey folks, I’ve already done some research on doing a small flat brisket on a pellet smoker but I’m looking for additional suggest from Pit Boss owners to do a 3 pound flat. Estimated time, etc.
I have a vertical model smoker.
View attachment 2794
Go to the Pitt Boss official web site and go to recipes section - there will be a drop down and select Smoke and look for the Georgia Brisket Sandwich recipe !!! It calls for the Brisket Flat 1-3 Lbs. 190-205 internal temp. about 3 hours cooking time !!! You can also use some white grape juice in your drip pan , or apple juice .
 
If you go to the Pitt Boss official website and go to the recipes section and will be a drop down , go to Style - then select Smoke - there will be the exact recipe you are looking for !!! "The Georgia BBQ Brisket Sandwich" it calls for a 1-3 lb. Brisket Flat like yours and only takes about 3 hours - 190 internal to 205 degrees !!!

Go to the Pitt Boss official web site and go to recipes section - there will be a drop down and select Smoke and look for the Georgia Brisket Sandwich recipe !!! It calls for the Brisket Flat 1-3 Lbs. 190-205 internal temp. about 3 hours cooking time !!! You can also use some white grape juice in your drip pan , or apple juice .
I tried that recipe and it was tough as boot leather. I thought about it some and decided that a flat doesn't know its a flat, if the same muscle was connected to the point you would still cook it a long time so I did and it worked better for me.
 
Hey folks, I’ve already done some research on doing a small flat brisket on a pellet smoker but I’m looking for additional suggest from Pit Boss owners to do a 3 pound flat. Estimated time, etc.
I have a vertical model smoker.
View attachment 2794
Trimming:
Make sure you get the fat portion on the back to a consistent depth 1/4 to 3/8 of an inch or so. Trim off the hard fat, you'll notice how it feels. The hard fat won't render as easily . If the meat is less then an inch trim it off. I cook that separately, thats your "burnt ends, they get pulled off early and can be added to beans or mac and cheese. But that will help you avoid an over cooked portion.

Temp/Time:
Cooking time depends on temp. So look for internal around 165 before wrapping, but make sure the fat on the back feels fully rendered. It will be even softer, and have the same texture all the way to the meat. You can get it up to 200 to call it done, but make sure you let it rest enough... several hours to over night.

Pellets:
Most of the hard wood and blends have a very mild smokiness. Not really like the offsets. But I've been seeing some reviews for Almond wood pellets, that I really want to try. They are available at H0me Dept.
 
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