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Tiny, tiny brisket help

schafe98
schafe98 Posts: 46
in Beef
So I have a grass fed brisket from a really small cow (200 lbs).  This brisket is only 3 pounds.  The flat is super thin at not more than .5 inch and the point 1.5 inches at best.  I'm used to cooking 10-12 pounders at 250-275 which lately have been finishing for me in 8-10 hours.  Do I change anything with the process here or do something different because it is so small?  Thanks in advance!
Vacaville, CA

LBGE, Weber Summit, UDS, Weber Classic, Weber Smokey Joe, La Caja China
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Comments

  • Photo Egg
    Photo Egg Posts: 12,134
    You might have to let us know...
    Post photos please 
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 34,080
    I have been giving your plight some thought and I end up defaulting to a standard approach-but paying close attention to the flat during the cook.  If needed I would plan to foil protect it to enable the point to get to temp and render out.  The finish-line indicator has got the be the same I would guess.  Just pick an approach and give it a shot-as long as you get the feel then you had a successful journey.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • DMW
    DMW Posts: 13,833
    Yes, it can work. Here's a 4lb 3oz whole brisket I did awhile back.
    http://eggheadforum.com/discussion/1162974/saturday-egging-surf-n-turf-brisket-and-mahi-pic-heavy

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • schafe98
    schafe98 Posts: 46
    Thanks guys.  I've bounced this off a chef friend as well.  I've decided I'm going to roll with a lower temp closer to 200-225 (in hopes of it not drying out too quickly) and go from there.  Everything else will be the same.  Wrap at the 160ish mark and wait for the finish line.  Worst case scenario, I'm making chili.
    Vacaville, CA

    LBGE, Weber Summit, UDS, Weber Classic, Weber Smokey Joe, La Caja China
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  • schafe98
    schafe98 Posts: 46
    All told, this little guy was on the egg for 4.5 hours. It stalled at 157. I wrapped and let it go until 202. It was getting late and we needed to eat. The flat didn't quite pass the pull test but was close. The point was juicy and tender. The family loved it so I'll consider it a success!
    Vacaville, CA

    LBGE, Weber Summit, UDS, Weber Classic, Weber Smokey Joe, La Caja China
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  • lousubcap
    lousubcap Posts: 34,080
    Great result right there.  Most eggcellent.  And nice smoke ring as well.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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