Brisket Questions

I haven't had a brisket take more than 1.5 hrs/lb, so I wouldn't start it before midnight. 4 oz should work fine. Good luck.

Welcome to the CS forum.

Based on weight and temp, you're looking at about 9 hrs. If you're worried about time you can always start with a higher (250) temp and shorter cook time.

As this is your 1st brisket, don't rely so much on temp or time to determine doneness. The brisket is done when you can pierce the brisket, top to bottom, with the end of your probe thermometer (or other round metal instrument) and not feel much or any resistance.

Google SmokinOkie's Brisket 101 (also found on the CS website) and give it a read.

There's a LOT of info on this forum about briskets. No doubt you'll discover the various tips and tricks as you read through the threads. You can also use the FIND feature up on the toolbar for specific topics.

Keep notes. You'll find your nitch after cooking a few briskets.

To tag onto the above experienced cooks:

Donna's family developed the CS a half century ago to cook briskets and it still does a fine job.

Try to not get involved with the many tricks and just let the cooker do its usual great job.