Brisket ????

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.
Popsicle

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 !

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?