Smoking a Brisket Point

[porkfat]

I just picked up about a half of a brisket that has only the point and some of the flat - the butcher was nice enough to cut off most of the flat up to the point that the point starts. It weighs 5.65 lbs trimmed. I plan to smoke it on a large Big Green Egg with lump, apple chunks and apple chips at about 240 degrees grate temp. I have cooked many briskets in KCBS comps. Those, at 12 to 14 lbs, usually took about 12 hours plus some hold time. Due to the smaller size of this half-brisket, would the cooking time be shortened somewhat? Or not at all? Has anyone smoked a brisket like this?

[HorseDoctor]

Because the point tends to be the thickest part of the brisket, I wouldn't expect it to cook much (if any) faster than an intact packer.

[Huskee]

Agree with HorseDoctor. I think you're looking at the same rough cook time.

[boftx]

I hate to disagree with Huskee, and I don't have a BGE (I use a COS) but in my experience the smaller thermal mass will make a difference. As long as you have your probes in place and are watching the temp you'l be fine.