4lb Brisket in 4 hrs?

Eggvis

Is it possible to cook a brisket that weighs in at just under 4 lbs in less than 8rs? most of the recipes I've seen call for anywhere between 1 1/2-2 hrs per lb. I won't be able to start coking until 7:00pm this evening and don't want to go to bed at 3:00am. Any suggestions would be greatly appreciated. [p]Paul

Smokin Bob

Eggvis,[p]What time do you need to be eatin by (or total cook time you have available?) tonight? I know some on the forum have discussed smaller briskets as well as the method that includes wrapping them in foil (I have yet to try this method) to speed up the process.[p]Someone should be able to shed some light on your situation and help you get some brisket on the table tonight![p]SmokinBoB

Unknown

Eggvis,
Just doing the math..... 4 lbs @ 1 1/2 to 2 hours/lb gives me 6 to 8 hours. Correct me if I'm wrong! I was wrong once;.... thought I'd made a mistake! ;~)[p]Pete

Eggvis

SmokinBoB,[p] Not getting much in the response dept.....no prob though. Maybe I will just bump up the temp slightly and cook indirect w/drip pan. I'm thinkin 325? for 3 hrs? Will this make it leather or will it make it melt...I'll post ya some photos as the cook progresses.

Eggvis

Sespe Pete,
No, your math is correct. My title to my post is somewhat confusing I see. It's a question...Can I cook a 4 lb brisket in 4 hrs? Was hoping others had some experience with this size before. I'll probablly start it in 1-1 1/2hrs.

Car Wash Mike

Eggvis,[p]I've cooked a 6 lb. flat in 5 hours but it was covered with white sugar and marinaded overnight.[p]You're going to have to foil at some point. [p]Good luck,[p]Mike

Trouble

Eggvis,
Right off the bat, I must say that I've never done a brisket in my life. Just working on the math aspect with ya, since it seems you don't want it done before tomorrow anyway. Do you have an remote thermometer that will wake you up if there is a problem? If so, I'd start the brisket at 11:00, and go to sleep trusting your technology. If it wakes you up at 4 or so telling you it's done, have the cooler ready, transfer it, and go back to bed.[p]Forgive me if that's incredibly obvious and stupid. Good luck.[p]Joyce

drbbq

Eggvis,
I don't think that will be very good. It's hard to predict how long a little brisket like that will take. I'd cook it two hours at 300, then wrap it in foil and cook it two more hours. Hopefully it'll be edible.

Nature Boy

<p />Eggvis,
If there is any meat that really doesn't like being rushed, it's a brisket.[p]This little 4 pounder went 10 hours at 215 (cooking level temp).[p]Wish I had better news! But higher heat will dry a little chunk out purty quick. You might be able to squeak out a 6 hour cook at higher temps, and or with foil....but real good BBQ just takes time.[p]Chris

QBabe

Eggvis,[p]I've done a couple of those teeny briskets, and they've all turned out like shoe leather. I didn't start having success with brisket until I began injecting them, and cooking the whole 10-12 pounders. [p]The problem you run into with those little ones, is that you still need many, many hours to break down the collagen in them, but often they come trimmed at the grocery stores so there's no fat cap on them to keep them from drying out.[p]Best of luck,
Tonia
:~)

WooDoggies

Nature Mang,[p]That's purty.[p]