Brisket Question

[Chuck Anderson]

I have a couple of packages of brisket with some beef we got from a Missouri locker. There are 2 packages left. We used one ealier. One is 3# 12oz and the other is 2# 13 oz. They are both pretty square, flat and fairly uniform in thickness. Maybe 1 to 2 inches thick. In a lot of your posts they talk about 11 or 12# chunks of meat. My question is how long would you expect brisket chunks this size to take on the smoker?

Thanks, Chuck Anderson

 

[MKEvenson]

Chuck, you most likely have a heavily trimmed flat. Or part of one. Have you unwrapped it? Send us a pic. I would cook till done, hmmmmmm
maybe an hr / lb maybe not. Decide your temp and method. Cook till done. Shouldn't take much longer than the weight of the meat. lb/hr. I must admit tho I never cook anything but packers.

 

[Glenn W]

Cook at 250-325 till bark is good or internal temp is 160ish then foil with some beef stock or..... Then cook til probe tender. Let it rest tented in foil for 20min and serve or wrap tightly in foil and towels til serving time, up to 3hrs.