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How long do I cook the 4 lb brisket?

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memphis egg
memphis egg Posts: 26
edited November -1 in EggHead Forum
Don't tell anyone in this town that I'm going to BBQ some beef.
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
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    MemphisEgg,[p]Boy, that's pretty small but I'd allow 1.25 to 2 hours per pound. I know it's a wide margin, but plan your cook for 2 hours (8 total) to be safe. When it's done, let it rest, foil wrapped, in a cooler until you are ready to eat. Humm, perhaps I'll do one for Trail Days tomorrow...[p]Hope this helps.
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  • BrianP
    BrianP Posts: 147
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    MemphisEgg,
    I did a 4.4 lb flat I picked up at Sam's this past weekend. I did it at a dome temp of 225. Took 15 hours. I foiled it at 165 internal temp and took it off at about 195. Then I wrapped the foiled brisket in newspaper and a towel and let it sit in a cooler for 2 hours or so. It turned out great - tender and juicy.[p]Brian
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  • Unknown
    Unknown
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    I did one about the same size last weekend. On my medium with platesetter (legs up) with brisket on grill took about 7-1/2 hours at approx 275.

    Cheers
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  • Unknown
    Unknown
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    I did one about the same size last weekend. On my medium with platesetter (legs up) with brisket on grill took about 7-1/2 hours at approx 275.

    Cheers
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
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    BrianP,[p]Wow! 15 hours? Holy cow! That's almost 3.5 hours per pound! I've never had one go that long per pound. [p]Just goes to show that brisket is done when it's done!
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  • Texas Geezer
    Texas Geezer Posts: 55
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    MemphisEgg, I attempted one even smaller about a week ago. I was very much surprised at how much longer it took than the rule-of-thumb 1.5 to 2 hrs per pound. I tentatively conclude that there's something non-linear in the standard equation of hrs per pound when you're dealing with a very small, tough cut of meat like brisket.

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  • BrianP
    BrianP Posts: 147
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    BabyBoomBBQ ,
    probably the explanation is that the dome temp was 225. This means the grate temp was probably 190-200. I remember reading that there is less room for error with cooking a brisket than pork butt and also the smaller pieces are a bit more difficult anyway so I wanted to make sure I didn't dry it out.[p]If you put it on the night before and want it for dinner, you have plenty of time to baby it.[p]Brian
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