Flat only brisket - how does this affect cook time

Unknown

I could not find a whole brisket for this weekend, only the flat. How does not having the point affect cooking time? The polder goes in the flat anyway, but does that lack of extra mass change things much.[p]This flat only brisket is exactly 6.4 lbs, so what is your best guess at time per pound. Will it be closer to 2 hrs per pound without the point?[p]Thanks

Nature Boy

Bootnick,
Thickness of the brisket seems to have the most effect on times, but the particular cut and the personality of the cow also has a huge effect. WooDoggies and i did a 6 pounder while camping this weekend, and it took about 12 hours at 225 cooking level....which was about 250 dome. We used a pizza stone for a deflector, and since we forgot a second grate on our camping trip, we set the brisket on birch sticks that straddled 2 firebricks. Laid the brisket right on the birch sticks....about 5 inches over the pizza stone.[p]Sounds like you are looking at 10-14 hours for that piece...depending on your cooking level temps. Select grade generally takes longer than choice grade. and choice longer than prime.[p]Enjoy your cook, and the long weekend!
Beers
Chris[p]

WooDoggies

Nature Boy,[p]That was an exceptionally good brisket and trip.
Beers to you, my friend![p]WD

KennyG

Bootnick,[p]Always good advice from the Boy or Nature. Here's a graph which be fairly close to what you might expect at a dome temp of 250-260*.[p]K~G

[ul][li]Recent brisket cook[/ul]