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Brisket

Ljs324
Ljs324 Posts: 5
in EggHead Forum
Hope everyone is having a great weekend! I need some advice. I'm going to smoke a 4lb brisket flat. Anyone know around how long and what temp it should be pulled at? I'm going to try and not wrap it if i don't have to.  Thank you in advance. 
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Comments

  • SGH
    SGH Posts: 28,989
    Brisket Gods, this man is beckoning unto you. Harken unto him and answer.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited July 2018
    Well I can tell you I cooked a 4lb point today and at 250 it took 9 hours. Pull it off at 200-203 IT but more than IT make sure it probes like buttah.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • Matt86m
    Matt86m Posts: 471
    I did my first brisket the other day. 3.5lb took 9 hours at 250-275*

    https://eggheadforum.com/discussion/1214752/my-1st-brisket#latest
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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