“Brisklet

Gandolf

My wife brought home a 2 1/2# brisket. I know, I know. Anyone ever done one this small?  Looks like this. We’ll I guess I don’t know how to include photos #%=}. 

Anyway covered with Elder Ward’s rub and plan to put on Egg at about noon at 240 or so. Thinking it will take 3 or 4 hours. Then an hour or so in cooler, then a fine dinner. However, timing is pretty much a guess. Any tips?  Please!

lousubcap

Very likely a flat and the finish line is quite narrow.  Go til it probes smooth.  Regarding time at that temp-I was asked to cook around a 4 lb flat and it took longer than I thought it would by a good 90-120 minutes.  You can foil protect the thinner section for a period of the cook if it is trimmed that way.  
I would use the FTC hold to your advantage and anticipate a couple more hours of cook time.  
That's all I've got but I do notice that smaller pork butts take longer per lb than larger ones. FWIW-

fishlessman

this one was done direct raised grid at 325/350 dome til about 180 internal, wrapped with foil with 2 tbls liquid and pulled around 208/210 internal. its a 3 to 3.5 hour cook at those higher temps. its more steaky than the texture of brisket but its how i cook flats. i triple the smoking wood for these

Gandolf

Thanks. I’m under way. 

The Cen-Tex Smoker

Gandolf

Well that thing took 8 hours finishing at 8:00. Couldn’t believe it took that long, but turned out pretty good. Cubed the point, about 9 cubes and sliced the flat. 

lousubcap

@Gandolf - The smaller cuts do have a mind of their own and more stubborn than the larger ones.  Next time you can accelerate the cook by raising the temp  at least to 300*F (higher if no sugar in the rub) and/or wrapping in butcher paper or foil.  
I will send you a PM with some notes I have accumulated over time.

Gandolf

Got ‘em. Thanks