Brisket timing question

Shelby · January 2005

Usually, I do a whole brisket but someone recently gave me a 6.5 pound flat. Wondering about the cooking time on this? Since it doesn't have the fat cap, I'm thinking a few hours, not an overnighter. Any thoughts?[p]Thanks!

djm5x9 · January 2005

Shelby:[p]Pastrami? Brine it this week, smoke it next week . . .

[ul][li]Pastrami[/ul]

tmEGGer · January 2005

djm5x9,
Recipe looks great. What is cure #1?

Shelby · January 2005

djm5x9,
No can do...promised it to someone and he's looking forward to brisket.[p]Time suggestion???

mad max beyond eggdome · January 2005

Shelby,
i do small flats all the time. ..you can certainly do it like you normally would. ..just plan on about 2 hours per pound. ..even trimmed, there should be enough fat to keep it moist. . .or you could try the quicky method. . .[p]night before, coat it heavily with sugar (white or torbinado) and wrap tightly. ...prior to putting in egg, coat with more sugar and rub of choice. ..smoke at 250 for 2 hours. ..then double wrap tightly in aluminum foil, and put back in the egg at 350 degrees for about 3 more hours. . .pull it, wrap in towel for another hour or so. ...careful opening the aluminum foil, you will have some fantastic juice to serve with the finished brisket. . .

Nature Boy · January 2005

<p />Shelby,
I try and keep my cooking level temps at 215 for the small guys, and 4-6 pounders take about 10 hours to give up. This 4 pounder was ready after 10 hours, and was tender at 179 internal.[p]You could do it a little faster, but more heat tends to dry those little puppies up. [p]Have fun!
Chris

Brisket timing question

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