Brisket cook time

Individual pieces primarily. Not exactly linear but close.

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I'd be careful not to dry out the medium size briskets. I'm a Newbie, myself, and have learned that the bigger briskets seem to smoke easier for me.

Good Luck and post your results, maybe the old pros will give a few tips, if needed.

looks like you have a couple of fairly small brisket flats that may tend to dry out more so than a big packer. Read thru some of these post realted to brisket flats. This should give you some insight on smoking small flats.

I agree with TN Q. Those are flats and cook differently than the whole brisket.

Thank you very much everybody for your feedback, I appreciate it.

The best way to tell I have found is by internal temp more than time. My packers have been cooking about 3 hours + 1 hour per pound but your flats will probably cook faster. I recommend you get a temp probe, I use a remote thermomter I got at Target for $16. It has a remote probe with a wire I run thru the vent. It is a Taylor brand unit. Pull it out at 190-195 degrees F.