2.25lb Brisket how long should I cook

Unknown

I will be cooking at 210-225 degrees until the meat reaches 195-200. I am then going to place in a cooler for 3hrs. lemme know!!! Thanks!

Citizen Q

Just a little guy,
That should finish in about 6 hours. Holding in a cooler isn't neccessary unless you are traveling with it for 3 hours, cooking in a comp and your need to hold it above 140 while making room to cook ribs and chicken or if it finishes 3 hours earlier than expected. 20 to 40 minutes is more than enough time for juices to redistribute throughout the meat and you can just set it on the cutting board wrapped in foil for that amount of time.[p]2.25 lbs is not a very good size for BBQ, you are going to end up with less than a pound of finished meat and half of that is going to be bark. It is going to be much drier than if you cooked a larger piece, I prefer 12-16 lb packers, but if that's more than you care to handle, I'd recommend flats over 6 lbs with a good slice of fat still attached if you can find them. I portion out the leftovers into quart size ziplock bags and freeze them for later.[p]Cheers,
C~Q

drbbq

Just a little guy,[p]Sorry dude, but that's not even a good size piece of a brisket. It won't be a representation of a good BBQ'd brisket no matter what you do. I'd smoke it for an hour, wrap it in foil with a little beef broth and cook until tender. [p]I'd also get a slab of ribs to cook with it because there isn't going to be much meat there.

Unknown

Just a little guy,[p]I'd wrap it tightly in foil after 3 hours or so into the cook and leave it wrapped until it reaches temp. If you don't you're going to have a roofing shingle on your hands. It's just too small and entirely different than cooking a full flat or full packer cut.[p]I'm guessing 6 hours or so start to finish.[p]Bumpee

Nature Boy

Just a little guy,
Not intendin to disgree with the other fellas, but I like your 210 idea. Not sure you'll need to get it to 195...it might be tender by the time it hits 180 if you go slow enough. I have always had real good luck with small flats cooked super slow.
Happy cookin!
Chris

Unknown

Just a little guy,[p]I'd pull it at about 180 and shorten the rest period. The most tender brisket I've ever eaten was a 3lb'er with TONS of marbling. Wasn't much left after the cook but it sure was good.