First brisket...and it's a small one!

Most of my small briskets end up dry unfortunately but still taste good.Since you domt have alot of fat try laying bacon strips on for a fat cap.I always smoke at 225 and have dif results not all meat is created equall thats just the way it is. Have fun

Oh by the way I take it to 190 then eat.sometimes I take it out at 170 -180 pour a half cup of low sodium beef broth foil (tent) and take out at 190 slice and pour jiuces on it

Thanks for the suggestions but I really need some kind of idea of how long it will take since we're having company over. I'm thinking between 6 and 8 hours....does that sound reasonable for a 4 pound brisket??

That size,was often cut from the flat on a very poor old dairy cow,that nice little ladies in New England use to make yankee pot roast.

Use plenty of carrots,potatoes,etc.

First advice Smokin' would give is,"never cook the first one for company".

Yes,8 hrs should complete the entire process.

The next piece of advice,I really HATE.

That said,cook it at 225*-250* until 160* internal-MAYBE 2.5-3 hrs.

Paint it heavily with a red bbq sauce[maybe 4 oz] and a couple TBSP of wooster sauce,and double foil.

Cook at 250*-275* until close to 195*,wrap in a heavy towel and let set 2 hrs.

Tell the guests that for true COWBOY brisket,everyone drinks at least three Shiner Bock,or comparable southwestern style beer and at least three ,two oz shots,of cheap Tequila,with lemon and salt,for authenticity.

Slice across the grain,ladle some of the drippin's over the slices,pass some chopped jalapenos and onions

Sides of pinto beans,a spoonful of tater salad,and some sweet cornbread.

Play some Jerry Jeff Walker,or Asleep At The Wheel

Shoot a sixshooter in the air,when they try to drive out the drive.

You will go down in your neighborhood folklore,as "the man" for cowboy cookin'.

Well, Tom, you're a fine buckaroo for offering such complete information and advice. The meat should be pretty good; it's "choice" grade and looks well-marbled. I'll let you know how it all works out but I've gotta tell you, Shiner bock ain't my cup o' tea....I'm an IPA hombre!!

Well,as we know levels of choice can vary greatly,but you at least have that advantage.

IPA could still work,as long as you remember the cheap tequila.

I'm a novice and bought my first CS a month ago. It's the SMO25. I did my first brisket last weekend and it turned out great. It was 11.3 lbs from Sam's. I used CS Brisket rub and 2 pieces of hickory. In doing all the forum reading and the CS book that came with it I got it in my mind it would take 14 hours at 225 or 190 internal temp. I put it in from the fridge with an internal temp of 37 degrees. I couldn't believe it but it hit 190 degrees almost to the minute of 14 hours. You could slice it but you could have also pulled it if you wanted.

The only thing I'd do different next time is trim a little fat off before smoking. This one had a lot of marbling as well as exterior fat. I think I could of gotten by with a lot less fat scraping before carving and had the same results.

Over the years,we've found that 15 lb choice packers,after trimming,run about 70 mins /lb at low temps.