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I just don't smoke a 4lb brisket in my smoker. I prefer to smoke a 12-14lb packer brisket just where Pags said, in the middle.

The problem with a small flat is there is not much of a fat cap on them to keep them from drying out, but If I was to smoke a small brisket like that I would want to take some steps to try too keep it from drying out.
I smoked a flat last night through this morning that turned out pretty good -- at least the people at my office ate it all up and asked for more. But, it was a huge 10lb flat with a pretty good fat cap on it. I placed the fat cap on the bottom in about the middle of my AQ. It turned out nice and tender, and pretty moist. It was a choice angus flat that was marbled good. It took 14 hours, 15 minutes to reach 190 degrees. I think the small flats really are tough to smoke without drying out.
Last edited by Former Member

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