Yet Another Brisket Question

Ken

I'm about to cook my first brisket and have read many of the previous posts.
Everyone seems to pretty much agree on 230-250 dome temperature. However, there doesn't seem to be much agreement on cooking times. I've got a brisket that is just under 5 lbs. How long should I plan on cooking it?
Also, if you baste - how often and with what?
Since company is coming to eat this beast, I'm planning on erring on the safe cooking time (longer) and use the towel/cooler trick if I'm early.

Fidel

Ken,[p]There is no definite time. I would plan on 1.5 hours per pound, maybe a bit longer.[p]You can foil it at 170 (with a flat that isn't a bad idea) with a little warm liquid and it will cruise right up to 195. It can hold in a cooler for several hours if it gets done early.[p]I personally do not baste or mop briskets.

Car Wash Mike

Ken,
I agree with Fidel, if this is your first and you want it tender and moist. I would foil about 165-170. It may end up shredding on you, but that would be better than shoe leather.[p]Mike

tjv

<p />Ken, if the flat is uniform in thickness then you might get away with cooking to 195 internal without foiling during the cook. If one end is thin compared to the other, then I'd foil around 170, like Fidel suggested, basically when it's coming out of the temp. plateau state. Smoke fat cap down. No need to baste, just screws up the temps on the egg. If you foil, you may loose the bark but it should be tender. [p]The hour or two in the foil is critical. Slice against the grain. The flat above looks like crap on the surface but here it is sliced after spending time in a cooler.
[p]
I like smoking flats with my basic parameters: above 5.5 pounds, even thickness if possible, choice grade minimum, grain running the same way with reasonable fat cap. [p]Dang, now I gotta smoke one this weekend. T[p]