4lb brisket

Jsundin

any tips on how to do a 4 lb brisket on the smoker?   I wish I had an 8-10 pounder but I don't. Kids coming over and I want to impress them. 

bhedges1987

If you want to impress them. Drop the 4lb brisket and go pick up a pork butt. So much easier to do. Especially a 4lb brisket. 

Teefus

I did a small (5#) brisket flat a week ago. I went about 6 hours at 250F-270F with a couple chunks of Pecan added to the lump for smoke, and then foiled for another hour. Internal temp was up to 200F when I pulled it. Next time I'll go four hours in the smoke and 2 or 3 in the foil so it's a bit juicier. I cooked fat side up but next time I'll try fat side down as suggested here:

https://www.youtube.com/watch?v=l-BrQ_jefYc

TideEggHead

If a 4lb brisket is all you have to work with, go look up Dr. BBQ's recipe on the big green egg website. That's what I used and it turned out great! Biggest problem is all the meat was gone in 5 minutes, we fed 4 people! Next time I'll be sizing up to at least 8lbs

billt01

if you have the means....i would suggest going big and separating the deckle from the flat (~15+Lb'er)...Brisket without burnt ends is just a party foul...