Thin beef brisket cooking time


 
M

Mike Arnold

New member
Hi,
I plan on smoking a thin beef brisket.
It is small, only 2.3 lbs.
How much time should I plan for when smoking?

Thanks.
Mike
 
I wish I could offer any help. It's probably going to take longer than you think. A wild guess would be 7 to 8 hours if you wrap. Chances are it's more like a normal brisket though.
 
What Dustin said sounds about right.
Here's a 3.4 lb small flat cook I did back in 2015.
Total cook time was 7 hours, butcher paper wrapped after 5.5 hours.

tvwbb.com

Baby Brisket on my Baby WSM

This little 3.4 lb strip of brisket flat looked perfect for the 14.5" WSM. Apple and hickory wood mixed in with lump. Half a mini chimney of lit Stubbs briquettes went on top. About a quart of water in the pan, and covered over with foil. Oakridge Black Ops brisket rub. Ran about 235...
tvwbb.com tvwbb.com
 
Bob Correll said:
What Dustin said sounds about right.
Here's a 3.4 lb small flat cook I did back in 2015.
Total cook time was 7 hours, butcher paper wrapped after 5.5 hours.

tvwbb.com

Baby Brisket on my Baby WSM

This little 3.4 lb strip of brisket flat looked perfect for the 14.5" WSM. Apple and hickory wood mixed in with lump. Half a mini chimney of lit Stubbs briquettes went on top. About a quart of water in the pan, and covered over with foil. Oakridge Black Ops brisket rub. Ran about 235...
tvwbb.com tvwbb.com
Click to expand...
Got a kick out of looking at your older post Bob. A lot of names there I sure miss seeing around!
 
i would smoke for about 3 hours and then check temp in deepest part.....looking for ~200 degrees. also insert temp probe sideways and if it goes in like butta you are in good shape.
 
If it finishes early you can always leave it wrapped and 'hold it' in a warm cooler or oven set to the lowest temp possible. My main advise if you end up holding it is to NOT cut it till you are ready to eat it so it will stay moist.
 
i usually calculate a minimum 1 hour and 15 minutes of cooking time per trimmed pound at 250F. Note I say trimmed meat and not what is wriiten on the package when purchased. It also depends on your pit and type. Some cook faster or longer as well as the quality of the product and its fat content. Not all meats are the same.
 
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