First Brisket (really small)

Without seeing a picture of it I'd guess y'all got you a flat there since it only weighs 4 pound. Four pounds also would suggest that it's off a smaller animal. That's good. Fat cap. That's good. The only thing that's not good is that it's a flat. Flats are notoriously hard to cook.

If I was to cook that sucker I'd do it at 225*, take it to 165* internal then foil with a little beef broth or chicken stock added and take 'er up to 185. Remove from smoker and let 'er set an hour or more still in the foil but wrapped in some towels and held in a non-iced cooler. That'll let all the juices redistribute and the temp. will go up 5* or thereabout. Then slice and serve.

TaktEZ gives good advice.

We did try cooking large choice flats ,along with comp packers,and found they were taking about 10� higher internal to tender.

Go figure?

I am doing pretty much the same here only my flat is about 5 1/2 lbs. At a temp of 225 about how long will it take to bring the meat up to 185? I need to serve about 5:00 pm and am wondering if I should start the night before or if it will only be 6 or 7 hours? TIA

Opus, to quote the immortal words of that great philosopher of the great plains, Smokin Okie, "It's done when it's done."

That having been said, you can estimate 1 1/2 hours per pound, more or less, but briskets are persnickety and will get done in their own time. Oh, I already said that didn't I.

Something to ponder upon.

The plateau that we deal with on tough cuts of meat,has to deal with the break down of collagen and the rendering of fat.

The 150�-160� that may take three hours plus,at low temps, accounts for the tenderness,lack of fat,and retained moisture.

Water boils off at 212�,depending on altitude.

A nine lb butt may take 18 hrs at 225�-235� to render lean,moist and pullable at 195� internal.

A 16 lb packer may take twenty hrs.

It has taken a long time for that to break down.

you can take a quarter inch slice ,with the grain,on a packer -or butt-,cook it to 195� in a 325� skillet in two minutes and you can't reduce it with a sausage grinder,much less chew it.

What I'm posing is that each cell needs the slow and low,over time to tender.

What I'm offering is that ,if you have a nine lb butt,or a sixteen lb packer brisket,the weight X hrs X temp ,may sorta work.

Just my $0.02 worth.

OK, very good advice! I will try it out on the weekend, when I have some time to monitor. What about marinading or rub? Should I use my BBQ rub that I use on my ribs and butts or just a nice pepper mix (Montreal SS)?
Thanks

For beef, go with something different than you use on pork. The Montreal SS works pretty good.

You can marinade or not, but try it first with just the rub and next time try it with a marinade then compare yourself.

Welcome to the group.