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Small Brisket Question

Eager EggerEager Egger Posts: 236
edited 1:40PM in EggHead Forum
My Son and some of his friends are coming over Saturday night for dinner. They provided a 6# corn feed brisket for the cook. In the past, briskets I cooked on the BGE were much larger and I keep hearing this one will cook much faster.

We plan on eating at 7pm and it has been a while since I cooked a brisket on the BGE. What time should I start the brisket to have it ready for dinner? Probably want a couple of hours for it to rest in the cooler before serving. So any estimates on cooking time, temperature, methods etc.would be appreciated.
Thanks
Mike

Comments

  • Celtic WolfCeltic Wolf Posts: 9,770
    1-2 hours per pound depending on how much fat that sorry butcher left on it..

    Personally I'd go get a real brisket and turn that one into hamburger.. Corned Beef or Pastrami come to mind too.
  • Eager EggerEager Egger Posts: 236
    Well I just don't have that option :-) Not my kind of brisket either.
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