Brisket Question

[Cokeman]

I have a small brisket that I am going to cook this weekend. I’m not sure if it’s a flat or a point. It’s just labeled Brisket. It’s almost 4 pounds so kind of small. This is my first brisket so I’m looking for a recipe appropriate for the size. Can any of you point me to a recipe for one this size? I figure I will cook it to 165 degrees and then wrap it until 205 degrees. The I plan to let it rest until it’s 150 degrees then eat it. Does this sound right?

 

[TheRicker]

Other than seasoning it, I think your plan is spot on.

Maybe being smaller you’ll want to take those steps to prevent it drying out. I’m guessing this ain’t the time to try a hot & fast or a no-wrap cook.

That’s my 2-cents.

 

[Cokeman]

Cool. I’ve heard to expect 30 minutes per pound for cooking time. Does that sound right?

 

[Odzi]

I've had briskets take anywhere from 45-90 minutes per pound. I had an 8-pound flat that took 12 hours. I have never smoked a brisket that weighed less than that though.

You also haven't stated what temp you plan to cook at. I do 225 for the duration of the cook. But if you do 275 then you can maybe get down to 30-45 minutes a pound.

If it were me I'd plan on six hours at 225 plus two hours of rest. You could wrap if you want but I usually do it naked the whole way unless someone wants it wrapped. Set the temp alert to 203 so it pings you at 198 and probe it. That's when I start to probe and then I check about every 45 minutes after until it's like butter. If it gets finished sooner then I wrap it in butcher paper and then foil, wrapped in two towels, and put it in a pre-heated cooler. I've had briskets stay hot for 4-plus hours that way.

I've never measured the temp when I took it out after two hours. People are too hungry to wait and it goes fast.

 

[RattleR]

Cool. I’ve heard to expect 30 minutes per pound for cooking time. Does that sound right?

I always plan on 1.5 hrs per pound if my temps are low, such as starting @180F for a couple of hours and then bumping to 225 until the stall. If you have a full Packer and time is short you can go hot and fast. RT has a YT and recipe if you care to look into it. If it is a flat I would not recommend hot and fast and I would keep a constant eye on the meat temps once you get past the stall and for sure wrap a flat. IMHO but YMMV.

 

[Cokeman]

I planned on 225 degrees. When you say preheated cooler, how do you do that?

 

[Odzi]

Pour in some boiling water and close the lid. Dump it out after about 5 minutes.

 

[Cokeman]

Got it

 

[Cokeman]

So I cooked it at 225 and wrapped at 165 until 205. It turned out great. I ate it with a potato and then two bowls of peach cobbler with ice cream. Then I wanted to blow up. I wish I would have used a bit less rub on it, but it was still really good.

This is what it looked like:

 

[Waterboy]

Looks great. Great first brisket cook.

 

[Odzi]

Looks good!

 

[RattleR]

Nicely done! Must have been some excellent peach cobbler as well.

 

[Cokeman]

I expected a first brisket would turn out worse. I was pretty surprised.