4 lb Brisket

BostonEggMan

I have an undersized 4 lb brisket. I've experienced cooking times between 12-18 hours for a "full-sized" brisket. What do you think the cooking time on this size will be? Is it safe to estimate 2.5 -3 hrs /pound? Also I've just purchased about 20 lbs of grass fed beef which is typically lower in fat than typical grain fed beef. Does anyone have experience cooking grass fed beef on the egg? Does grass fed beef tend to dry out more? Any assistance would be greatly appreciated. Thanks!

Mike in Abita

Check this out. http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

I would cook it till it was about 160 internal then wrap in foil and add a cup of ,beef broth/stock, apple juice, beer, or any liquid you like. Then run it up to 190 internal until it is tender.

Austin Smoker

Mike's advice is dead on, as usual. The pros I know here in TX say that a small brisket is the most challenging cook....watch it close (with the lid closed of course).

Mike in Abita wrote:

Check this out. http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

I would cook it till it was about 160 internal then wrap in foil and add a cup of ,beef broth/stock, apple juice, beer, or any liquid you like. Then run it up to 190 internal until it is tender.