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Alternative cut of meat for the smokerless brisket

ejf12009

In a few days I will be giving a dinner party where I plan to do the smokerless brisket. Not only has it gotten rave reviews around these parts, it's also been a longtime dream of mine: I'm a southern transplant in New England, living in an apartment.

Anyway, given that I will be serving many courses, I'm only looking for 1-2 pounds of meat. Any suggestions for a cut to use and brining time for the smaller amount? Other than switching cut of beef and brine time, I plan to follow the recipe exactly.

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ejf12009

Found some short ribs at a butcher doing the whole local pasture raised thing. He had already sliced them into cubes about 3 inches on a side. Do I still want to get the bark by going 3 hours at 125C? Seems like that might dry things out given the small size of the meat.

Chris_Young_80640

Agree, cheeks are amazing if you can find them. Kobe cheeks are even more ridiculously awesome. But, failing that, short ribs are better than brisket anyway.

tshewman

Short ribs, or cheeks would be high on my list.