Small trimmed brisket flat...should it be wrapped during cook?

[Sonoma Mark]

I'm planning to smoke a small (2.5 lb) trimmed brisket flat in my Big Green Egg. Planning on 225 degrees, and assuming it will take 1 3/4 to 2 hours per pound. Any thoughts on wrapping mid-cook? I wonder if the stall will be minimal for such a small piece of meat.

[jfmorris]

I personally would wrap it once it hits about 170F and has some bark. There is just too much risk of drying out an already dry piece of meat. I did a 4 pound piece of brisket flat recently, and it did stall for some time around 150F or so. I wrapped in foil once it hit about 170F.

Time to cook is based more on thickness than weight. I ran the 4 pound piece of flat at 250F, and it still took 6 to 8 hours as I recall. In fact, I just looked up photos from that cook. It went on the kamado at 10AM, reached 170F around 4pm, got wrapped in foil, and reached 205F at 5pm or so, then rested until dinner at about 6:30pm, wrapped in a towel in a small cooler.

If the meat is say 2 inches thick, it will take a similar amount of time, even if its just 2.5 pounds instead of 4 like mine. I have had a 2 pound pork brisket (pigsket as it is sometimes called) take 5-6 hours as well.

[jfmorris]

Sonoma Mark whatever happened with this cook? Curious how long it ended up taking with such a small flat...