Can You Get a Small Brisket?

Yes, you can get a small brisket. Briskets come in a variety of sizes, and small briskets are typically labeled as “flat cuts” or “point cuts.” Flat cuts are typically 3-5 pounds, while point cuts are typically 2-3 pounds.

Where to Buy a Small Brisket

Small briskets can be found at most grocery stores and butcher shops. They are typically sold in the meat section, near the other beef cuts. You can also order small briskets online from a variety of retailers.

What to Look for When Buying a Small Brisket

When buying a small brisket, look for one that is a deep red color and has a good amount of marbling. The marbling will help to keep the brisket moist and flavorful during cooking.

How to Cook a Small Brisket

Small briskets can be cooked in a variety of ways, but the most popular methods are smoking and braising.


To smoke a small brisket, you will need a smoker and some wood chips. The best woods for smoking brisket are hickory, oak, and pecan.

  1. Preheat your smoker to 225 degrees Fahrenheit.
  2. Season the brisket with your favorite rub.
  3. Place the brisket on the smoker and cook for 4-6 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
  4. Wrap the brisket in butcher paper or aluminum foil and continue to cook for another 2-4 hours, or until the internal temperature reaches 203 degrees Fahrenheit.
  5. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing and serving.


To braise a small brisket, you will need a Dutch oven or other heavy-bottomed pot.

  1. Preheat your oven to 300 degrees Fahrenheit.
  2. Season the brisket with your favorite rub.
  3. Brown the brisket on all sides in a Dutch oven over medium heat.
  4. Add enough beef broth or water to the pot to come halfway up the brisket.
  5. Cover the pot and braise the brisket in the oven for 3-4 hours, or until the meat is tender and falls apart easily.
  6. Remove the brisket from the pot and let it rest for at least 30 minutes before slicing and serving.

Tips for Cooking a Small Brisket

  • Use a meat thermometer to ensure that the brisket is cooked to the desired internal temperature.
  • Let the brisket rest for at least 30 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.
  • Slice the brisket against the grain. This will make the brisket easier to chew and more enjoyable to eat.

Small briskets are a great option for those who want to enjoy the flavor of brisket without having to cook a large piece of meat. They are relatively easy to cook and can be prepared in a variety of ways. With a little bit of planning and preparation, you can cook a delicious and flavorful small brisket that your family and friends will love.

Steps to Make It

  • Gather the ingredients. The Spruce Eats / Maxwell Cozzi
  • Add salt and pepper to the brisket (use more pepper if you like your brisket to taste more piquant). All the marinade ingredients should be combined and thoroughly mixed in a large, flat, shallow pan. The Spruce Eats / Maxwell Cozzi .
  • Place the seasoned brisket in the pan. The Spruce Eats / Maxwell Cozzi .
  • To ensure that every part of the brisket is thoroughly marinated, marinate it in the refrigerator covered for 12 hours (or up to 24 hours). Turn it over two or three times during this time. The Spruce Eats / Maxwell Cozzi .
  • Take the meat out of the refrigerator and let it come to room temperature. The Spruce Eats / Maxwell Cozzi .
  • Prepare the smoker. The cut should be smoked for four to five hours at 220 to 240 degrees Fahrenheit. Put the leftover marinade in the water pan if you’re using a water smoker to add flavor. The Spruce Eats / Maxwell Cozzi .
  • Once the brisket is inside 180 degrees Fahrenheit (80 degrees Celsius), place it on the smoker and cook it. Check the temperature at the 4-hour mark. The Spruce Eats / Maxwell Cozzi .
  • Remove and rest the meat for at least 1 hour. The Spruce Eats / Maxwell Cozzi .
  • Slice the meat against the grain. Serve and enjoy. The Spruce Eats / Maxwell Cozzi .

The timing will be slightly shorter if your brisket is smaller than the 4-pound one we used to test this recipe. Cook according to the recipe’s instructions until the desired temperature is reached, but remember that pinkness in cured or smoked meats does not always indicate doneness.

How to Store and Freeze Brisket

When stored properly in the refrigerator, leftover brisket will last for three to four days. It can be eaten cold or warmed to your preferred temperature in a low oven while covered with foil. In addition, it tastes fantastic on sandwiches with pickled vegetables, ketchup, mustard, and avocado.

To extend its shelf life, encase the brisket in foil or plastic wrap, move it to a freezer bag with a zip-close closure, and expel as much air as you can. Freeze the brisket for up to two months.

How to Smoke a Small Brisket


What is a small brisket called?

A brisket labeled as a “full-packer” is a whole brisket that contains both the point and the flat. A brisket labeled as a “flat” or “half” may just include the flat. Sometimes you’ll see packages of meat simply labeled “brisket” with no further description. More than likely, this is a flat or a portion of the flat.

How small do briskets come?

A whole brisket weighs between 10 and 16 pounds. Of that, the flat is the larger cut, weighing 6 to 10 pounds. The smaller point cut weighs around 5 to 6 pounds. You can estimate about 1/2 pound of raw brisket for each cooked serving.

How much is a 3 pound brisket?

Is brisket cheap compared to other cuts of beef? Despite becoming increasingly popular, an entire brisket still remains one of the cheapest cuts of beef to buy. Typically you can buy a whole-packer brisket for $3-6 dollars a pounds on average for choice grade. Prime grade and wagyu will be more expensive.

What sizes do briskets come in?

On average, a full brisket weighs between 15-18 pounds. The flat cut is a larger cut, between 6-10 pounds. The point section is the fatty meat portion that weighs around 5 pounds. The point has a lot of fat content, and once cooked, it does not have as much lean meat as flat.

How do I choose a small brisket?

When it comes to cooking a small brisket, selecting the right cut of meat is essential. Look for a small brisket that is about 3-4 pounds in weight. A brisket with a good marbling of fat throughout will provide moisture and add richness to the final dish. Make sure to ask your local butcher for a small-sized brisket that suits your needs.

What is the healthier substitute of brisket?

Brisket is high in fat. Instead of brisket, lean meat like chicken, turkey and fish will be a good option for healthy lifestyle. Chicken is good source of protein and has very less fat. Omega-3-fatty acids are good for healthy heart, which we used to get from fish.

Where can I buy brisket?

Briskets are becoming more requested and carried more frequently in grocery stores, but I personally suggest seeking out a local butcher who can get you exactly what you want. Most whole briskets will come in a cryovac package and can either be out in the meat section of your grocery store or behind the counter.

Is brisket a difficult cut to cook?

Brisket is one of the most flavorful cuts of meat, but it is also one of the most challenging cuts to cook. Our marinade recipe and method really help to keep the brisket tender and moist. This recipe is for a smaller brisket (about 4 pounds), but it’s enough that you’ll get the benefit of your hard work with leftovers.

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