Small Brisket


 
J

Jeff Persson

TVWBB Member
Tomorrow I'm doing my first brisket and the biggest one they had was a 4.5 lb flat. How long should something that size take to ccok, I saw the Midnight Brisket was 13 hours for 21lbs of brisket so I'm figuring if I put it on at 9am it will be ready for dinner, but I wanted to make sure.
 
You'll want to foil it around 165 degrees. Then cook till almost probe/fork tender and let it rest. Cook time should be around 5-7 hrs.
 
Yes, you foil the brisket and return it to the WSM. You may want to add some liquid to the foiled brisket. I normally pour about 1 cup of apple cider on the brisket. The liquid helps keep the brisket moist. Just be careful when you make your foil pouch because if it has any holes on the bottom or sides the liquid will leak out. You don't have to add the liquid but I find that it helps produce a better flat.
Lance
 
I did a 4.9 pounder over the weekend, although I didn't weigh it after injecting, I'm guessing that added at least a pound.

Took just shy of 12 hours, skipped the foil.

It was very windy here, which I guess could have affected time but the WSM held temp within 10-12 degrees the whole time.
 
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