How long to cook a 4.6 lb. brisket flat?

Unknown

I was unable to purchase a whole brisket, so I got a half brisket flat and I'm wondering how long and at what temperature to cook it. It is in the fridge with a brisket rub on it now and we'll start it cooking around 6pm tonight. Can we expect to eat it for supper or will it take to long to cook and will we have to eat it for lunch tomorrow? This is the largest meat we've cooked on the egg since we've had our egg. Usually we just do hamburgers, steaks, or other small stuff. We will start to cook some larger things after our move in less than 2 weeks. I'd appreciate any advice from any of you experts out there. Thanks, ChickenHawk

sprinter

ChickenHawk,

sprinter

CH,[p]Sorry about the fat fingers. I usually cook my briskets indirect about 2-3 hours a pound, 2 minimum, at about 200-225. Others cook thiers a bit higher, like 250, but no higher than that. This brisket will take you about 10-15 hours depending on the temperature that you use. 10 hours minimum. If you wanted to eat it for dinner, and you wanted to get up early in the am, you could do this whole thing in one day. Put it on at 6 and you would be able to eat by 6. All briskets are different as far as when they're done. I use the fork test. If I can put a fork in it and turn it easily, its done no matter what the temp. says. Generally its about 190 or so. The temp will plateau seemingly forever at about 155-165, this is normal, patience is needed here. Then it will pickup steam and complete after that. Good luck, its really good eats and they're pretty hard to screw up.[p]Troy

sprinter

CH,[p]Now I re-read your post, if you put that on at 6pm tonight theres no way you'll eat it for dinner if you do it low and slow (as I described). I've never cooked a brisket faster but I know its very tough meat and would think that anything less than 3-4 hours on the grill would do nothing for that. I also think that the higher heat necessary to cook the meat would dry it out terribly. Others may chime in here, never done a quick brisket, sorry. Would look at having this tomorrow, not tonight.[p]Troy

Unknown

sprinter,
Thanks for the info on cooking times and temps. I thought a small brisket wouldn't take so long to cook, but guess I thought wrong. Maybe we'll wait and start it cooking tomorrow morning and have it for supper tomorrow night. If its okay to keep it in the refridgerator one more night. Its been unthawed since Tues. night. Will that matter?

sprinter

ChickenHawk,[p]It should be just fine. Keep it refrigerated until you're ready to cook it tomorrow am and all will be great. Good luck.[p]Troy

Nature Boy

ChickenHawk,
Sprinter be steering you rightly! One thing a brisket doesn't like is short-cuts. Time is its buddy. If you will be keeping in fridgerated overnight, might as well apply your rub now...won't hurt, and it will give the flavors a little time to penetrate the meat. Slathering with mustard and a rub is nice also. [p]Or you could try the marinade I posted under Eggfest 2000 Brisket.....(thanks to Spice Cooks)...it is a winner.[p]Have fun cooking that chunk-o-chest!! Does it have a fat cap??
NB

Unknown

Nature Boy,
I applied the rub earlier today (about noon) hoping to cook it tonight until I learned that it needed to cook longer than I anticipated. I might try slathering some mustard on it too. It does have a fat cup on one side, but not a whole lot. Thanks for the advice. I can't wait to set my teeth into that juicy meat! Might be better than catching me a chicken!! [p]ChickenHawk

Nature Boy

ChickenHawk,
Oh, it'll be more than you imagined. Still my favorite thing to egg.
It has been mentioned that the mustard might slightly inhibit smoke penetration, but I always get plenty of smoky flavor, and a nice crust with the mustard. Definitely optional, and it is plenty good without it.
Have a blast.
NB

Dr. Chicken

ChickenHawk,
Sprinter and Nature Boy are steerin' you in the right direction. I've got a 13.6 lb brisket soakin' up the rub right now. I cut it into (2) pieces to try (2) different flavors. One is a Cajun style rub recipe and the other is a Jamacian Jerk (really suppose to be hot & spicy) marinade. I'll put them both on about 9pm tonight and let them cook while I'm at work.[p]I'll keep you posted![p]Dr. Chicken

Gfw

Dr. Chicken, just wanted to let you know that I didn't have sweet potatoes tonight - just a little pulled pork, baked beans and slaw - have a great evening - Life is Good!

Dr. Chicken

Gfw,
That sounds great! The "infamous" sweet potatoes came out excellent! (Been busy recuperating, so I haven't updated you!) Chicken Little and the grandkids loved them! Alas though, Dr. Chicken and Chicken Hawk will leave them alone! Even Mrs Dr. Chicken tried them and said she'd leave them alone! I guess some people are pre-disposed to like some foods over others! :-))) I betcha C~W is grinnin' from ear to ear!
Everything came out great this weekend! Super big ham came out super delicious! Steaks, both marinated and regular were winners as usual! Pork butts as pulled pork was gone almost as I set it on the table! That's the way my Ma taught me! If the food is eaten faster than you can set it on the table, you know it has to be good! There weren't a complaint the whole 3 days! Mmmmmmm Gooood![p]The London Broil is gona wait till after the middle of the month. The kids & grandkids will be here to stay then! Chicken Hawk, Chicken Little and Mrs. Dr. Chicken & me will learn the finer points of the LB together! I'm looking forward to that![p]I'm really anxious to see how the brisket turns out. Its a new recipe, and if it works I'll fire you off the recipe![p]Have a fantastic evening and a great weekend![p]Dr. Chicken