If most people suggest smoking a full brisket for 12-13 hours, can I smoke a half brisket for 6-7?

handymannyharvey

This brisket is 4lbs.  I guess I'm looking for hours per pound at 225is.

Looking forward to your comments.

Thanks,

robnybbq

I usually takes 1-1.5 hrs per lb at 250/275. 

lousubcap

First off-225 or so on the dome (calibrated) will be hard to hold and will take forever due to the fact that generally your cooking grid will be initially around 20*F lower (gap closes longer the dome stays shut).  Most run around 270+/-*F (most BGE's have a "sweet-spot" around 240-260, where they naturally settle on low&slows) on the dome and plan for 2 hrs /#.  If finished early you can foil, towel, cooler (FTC) for a good 4-5 hrs til time to serve.  Finish is when a probe goes in and out with no resistance in the thickest part of the flat-start checking around 190 but don't be surprised if you get into the low 200's before finished.  FWIW-and welcome aboard.  Enjoy the cook and BGE!

Little Steven

If it's a flat or part of a flat it will cook faster. It's about thickness.

The Cen-Tex Smoker

Mine will lock in here for 36 hrs. Have a chuckie in now, brisket tonight. Listen to cap. Let your egg find its spot and let it cook there. 225 is too low and you'll be chasing your fire all night.

QDude

I did an 8 pound brisket last weekend at 275 and it was done in 6 hours.  Delicious!

The Cen-Tex Smoker

QDude said:

I did an 8 pound brisket last weekend at 275 and it was done in 6 hours.  Delicious!

sounds about right to me. can be a little more than that but that's in the park

Little Steven

The Cen-Tex Smoker said:

Mine will lock in here for 36 hrs. Have a chuckie in now, brisket tonight. Listen to cap. Let your egg find its spot and let it cook there. 225 is too low and you'll be chasing your fire all night.

Damn C-T you use one of those. I thought you just willed the brisket to be perfect

The Cen-Tex Smoker

Little Steven said:

The Cen-Tex Smoker said:

Mine will lock in here for 36 hrs. Have a chuckie in now, brisket tonight. Listen to cap. Let your egg find its spot and let it cook there. 225 is too low and you'll be chasing your fire all night.

Damn C-T you use one of those. I thought you just willed the brisket to be perfect

This is for a chuckie that I need to pull off for a braise at 160. I usually don't use them on briskets until the next day when they are getting close. Too much hassle. 

Adamd

I don't cook brisket that often. Last time I cooked it it took me 14 hours and it was not even that big. I cooked it about 225-250 and I was surprised it was locked into that temp for the entire time. It turned out very well! I was impressed!!

handymannyharvey

Thanks for the comments. I have a medium egg and I think the temp stays pretty true to my thermometer (I calibrate it frequently).

I'll get it going at 240is and let it sit for 6-7 hours, then another 2-3 in FTC.