Small Brisket Egg Time

Gandolf

I know I have asked a similar question before, but I’m still trying to get a handle on how long a 4 1/2# brisket should take at about 240. With some earlier experience, I’m thinking about 8 or 10 hours. I’ve read thru everything that the search feature yields and see some great discussion, but not much on how long it may take. I’ve done a lot of briskets but only one small flat. Thanks for your help. 

lousubcap

Here's a flat recipe that has gotten great reviews. 
https://biggreenegg.com/recipes/dr-bbq-coffee-brisket/
My experience is that the lower weight proteins (brisket and pork butt) run longer per lb than the the larger cuts.  
That said, give yourself a wide window to nail the finish (probes like butter).  Where I am going with this- 
You have a target slice (only on demand) serve time.
Back that up by 2-6 hours as a target finish window time.
Then start your cook to hit early in the window.  Once you finish the cook, FTC will bring it home.
Your estimate of time at 240*F (calibrated dome) is well within what you should see.  Remember you can dial the cook temp up or down and use BP or foil to manage the finish time. FWIW-

Gandolf

Thank you!  I know you sent me some good info before, but  I misplaced it. Thanks for the link. 

lousubcap

@Gandolf Just sent you a PM with some brisket notes-based on a packer cut.  FWIW-