Timing for oddly cut brisket

[Mark R (LR)]

I was looking for a brisket to smoke for the Super Bowl, and stumbled across an oddly cut "packer" that I couldn't resist. It looks like they cut off pretty much all of the flat that doesn't overlap with the point. In estimating time, my best guess is that I should probably add a few lbs to the 8.6 lb weight before I do any hour per pound multiplier to get a rough estimate on timing (basically adding a few pounds to pretend that the thinner, flat portion is there). I have pretty good notes from my last few brisket cooks, but it's been about 3 years since I've done a brisket (son in college ... more chicken, ribs, and pork butts). If I cook at around 225, any ideas or suggestions on about how long this thing should take? Also, am I wrong in thinking that this cut should be a bit more forgiving since I don't have the thinner, tapering flat to overcook while I'm trying to get this thicker portion tender?

 

[Dustin Dorsey]

I bet that's going to be awesome. I'm gonna guess that will take more time. I agree it will probably be more forgiving. I'm going to guess around 12 hrs.

 

[Danny B (Albany GA)]

My thought would be that the thickness more so than the weight will determine how long it will take. My typical brisket that is thinner than yours shown takes 8-9 hours at 275-300 and that is wrapped in butcher paper for the last 2-3 hours. I would plan on 12 hours at 275ish if you want to avoid an overnight cook. At 225 It could take 16-18 hours would be a guess but I don't cook that low so I wouldn't rely on my judgement on that low of a cooking temp. Good luck.

 

[Mark R (LR)]

Thanks for the time estimates! I'll probably do an overnight cook and use a CyberQ so I can set it and forget it until morning.