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Thread: Small Brisket time question

  1. #1
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    Small Brisket time question

    Hey guys,

    I am getting ready to smoke my first brisket and it is a small one (~2lb flat). Will the cooking time be significantly less? I am just trying to figure out what time to start it to have it for dinner the next day. It is probably ~2 1/4" thick, just a small cut.

    Thanks
    Weber Performer 02', WSM 18.5, HeaterMeater 4.0, Smokey Joe Gold, Thermapen SF

  2. #2
    TVWBB Platinum Member Timothy F. Lewis's Avatar
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    That’s not a lot of mass, I would think it will go relatively quickly but, those may be construed as “famous last words”!
    At ~2 lb. I’d be surprised if it took more that three or four hours tops.
    I’m sure someone more experienced in this will ring in so, you have all the information I can share.
    Good luck.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  3. #3
    TVWBB All-Star Lew Newby's Avatar
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    For what it's worth here's the result of 3 cooks. 5.5 lbs. at 225 - 8 hrs. 2 lbs at 250 - 3.5 hrs. 3.8 lbs at 240 - 7.5 hrs. My 2 pounder is right in there on Timothy's estimate BUT it still depends on time, cooker temp, and that individual piece of meat.

    We often talk about time for a cook and don't mention cooker temp. and I don't believe you can talk about time without both numbers.

    Off my soapbox. Good luck and have fun.
    Old dog, learning new tricks - one cook at a time :-). -14.5" and 18.5" WSM, SS Performer, CB Rotisserie, Rec Tec Mini Pellet Grill

  4. #4
    TVWBB Platinum Member Timothy F. Lewis's Avatar
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    Thanks Lew, I’ve never done anything but packers so, my opinion is limited.
    Correction, my opinion is without bounds but, knowledge is something else entirely!
    Hope it turned out well.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  5. #5
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    Cook time for partial brisket flats at X chamber temp are based on thickness, not on weight. It's quite possible that a 2lb flat that is 2 inches thick will take just as long to cook as a 6lb flat that is also 2 inches thick.
    WSM22Ranch Kettle x 2 , MiniRanch Gen2 Performer , SS Performer , OTG , OTS, Red MBH, JJ, SJS, Summit 650, Genesis Silver C , Genesis Gold C

  6. #6
    TVWBB Fan Donna Fong's Avatar
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    I agree with Dave. Size and shape matter. Troy, were you planning to run it at 250-275F in the cooker? I think it really ought to be done before the 4 hour mark. But some briskets are stubborn and can take much longer. I think it depends on the amount of collagen in the meat and sometimes I think, purely out of superstition, that an unhappy cow cooks badly. I sometimes blame a bad tasting brisket on a poor quality of life.

    If it is just a flat, my inclination is to run it at a lower temperature as such a small brisket tends to dry out so maybe keeping it low will help. However, there are just as many cooks who will tell you to run it hot so I really don't know. Just spray after the crust is set. Good luck!
    22", 18", 18", 18", 14", copper kettle

  7. #7
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    Thanks guys! I will be cooking it up this weekend. I was planning on cooking it at around 225 and see what happens. I appreciate the advice. I will post back here with the results.
    Weber Performer 02', WSM 18.5, HeaterMeater 4.0, Smokey Joe Gold, Thermapen SF

  8. #8
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    Fwiw, the moisture in a brisket comes from the breakdown of the connective tissue and rendering the collagen. Presuming you have good heat deflection, cooking at a higher temp won't hurt anything and will help get through the stall quicker. That said, there's nothing wro g with running at 225ish, just be prepared for it to take some time.

    Good luck, and holler if you need anything
    WSM22Ranch Kettle x 2 , MiniRanch Gen2 Performer , SS Performer , OTG , OTS, Red MBH, JJ, SJS, Summit 650, Genesis Silver C , Genesis Gold C

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