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Brisket ????
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GrillDaddy
Posts: 295
How long would it take to smoke a 2-4LB Brisket?
Comments
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Well, even with a small cut you still have to break down the collagen so I'm guessing it will take several hours at around 250F. I would have thought at least six. I do whole ones overnight for around twelve to fourteen hours to an internal around 190F and let rest for a couple of hours in a warming oven.
I think it's more about the time it takes to make it chewable than the size of the cut -
You will probably get to temp. in about 3 hrs. if you smoke at 250/275 but I don’t think you will like the results. It sounds like you have a small, very well trimmed flat that will tend to dry out and remain tough. I would recommend wrapping it after about one hr. and it should soften up a bit. Good luck with it and let us know how it comes out.
PopsicleWillis Tx. -
Thanks Guy, this will be my first shot at brisket. What would be the smallest size you would get for an overnight cook?
Thanks again -
I would start with a wohle packer, at least 10 pounds.
Sounds like a lot of meat - your right :laugh: but a brisket in the 10 - 12 pound range is ideal for a first run. A smaller one dries out easier.
Look for a beast, that has a nice fat layer on top. Perhaps ya have the chance to inject it ?
Helps imho to keep it moist.
Cook it fat side down @ 230 - 250 F until ya reach 160 F internal. Wrap it in foil add a bit liquid and cook it until finished. Ya don´t have a internal temp goal, goal is a tender brisket. So, poke the brisket with a tooh pic or a termo probe. If the probe goes into the brisket like in warm butter, ya have won.
A 10 pounder taakes approx 12 - 15 hours. Great for an overnighter
Keep it for 2 hours in a cooler.
Reheat leftovers or freeze it, after vaccumizing.
Good look and take pics ! -
2 and 4 is a big difference. Assuming it's 4, I think you're gonna need 7-8 hours to get it tender. Thinking 4-5 hours at 250 til you get a nice bark, then wrap tight in foil to cook another hour or two then rest for an hour or two. Just a rough idea off the top of my head, but maybe it'll help.
Cheers!
Chris -
Nature Boy wrote:2 and 4 is a big difference. Assuming it's 4, I think you're gonna need 7-8 hours to get it tender. Thinking 4-5 hours at 250 til you get a nice bark, then wrap tight in foil to cook another hour or two then rest for an hour or two. Just a rough idea off the top of my head, but maybe it'll help.
Cheers!
Chris
Would this technique work for tri tip as well? -
No, a tri-tip doesn't have near as much collagen, so it is tender if you cook it to medium rare (like a big steak or a rib roast). You could probably even eat it like sushi if you cut it thin across the grain.
For a brisket (like a chuck roast), you need the cooking time to make a tough meat tender. You cook a tri-tip that long, it'll be tough and dry.
Cheers, and happy cookin!
Chris
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