First Brisket

[Larry Evers]

All the directions I find seem to be for cooking a large Brisket. I'm cooking a small 2 pounder. Should I just cook until the internal temp. reaches a certain degree or for a certain amount of time. Other recipes talk about 8-10 hours. Way too long isn't it for a small one?
Thanks in advance for any advice.
Larry E.

 

[Guest]

For a cut that small, I would start checking for doneness after an hour and a half or so. It would be easy to overcook and dry it out. I would pull it off at around 185? internal, or when fork-tender. A few slices of bacon on top wouldn't hurt, either. I'm assuming you have a well-trimmed flat, with no fat cap. The 8-10 hour cooking times to which you refer would apply to a much larger hunk of meat.

Steve