Brisket cook suggestions?

[JoeInTX]

I picked up this small 2.6 lb brisket the other day. Suggestions welcome on how to cook this on a 22" Weber Kettle and Slow n Sear. How long do y'all think it would take to cook? This will be the first time trying this. Any advice would be appreciated.

[Huskee]

It'll likely take as long as a 5 or 9lber would, since most likely it's the same thickness, just hacked shorter. With a cook temp of 225F measured 1" above the grate on the indirect side and a ~1/4" fat cap left on one side of the brisket my experience has been about 3, sometimes 4hrs until it hits the stall, then the 6-8hr mark until it pulls out of the stall (which is when I like to wrap) then another 1-2 hrs until it hits 195-200, then 2 hr faux cambro hold. I usually plan a 12hr on average total cook, (10 on heat, 2 f.c.). YMMV as always, especially with brisket.

[kmhfive]

I think Huskee is right. Plan on 12-hrs at least.

[JoeInTX]

Thanks for the replies

[Henrik]

I agree with Huskee, but in this case when the brisket is so small/thin I think I would wrap it when it hits the stall (not after), to avoid the risk of drying it out. Just my 2 cents.

[ecowper]

Totally concur with Henrik on that!

[Bob's BBQ]

I've been doing a few briskets lately and have found 250F to be the magic number for my cooker. Also - keep the water res full, brisket loves the humidity. If the piece you have there is not prime, I would wrap per Henrik's suggestion. Good Luck!

[JoeInTX]

Thanks for the replies / advice!

[Jerod Broussard]

I've never saved a flat from getting dry by wrapping.

Driest flat I ever cooked was Prime and wrapped at the stall.

Now I bark 'em up first.....