Is There a Brisket Smoke Time Rule of Thumb???

[EZCUSE]

I am smoking my first brisket tomorrow. Just doing a 4.2lb flat before I jump up to something bigger and move to the point.

Is there a rule of thumb to follow in terms of hours/minutes per lb? Trying to figure out how long this smoke is going to take. If there is a rule of thumb, does it include resting time in the cooler or no?

Going to smoke it at 225. Yoder YS480 pellet smoker.

[Huskee]

Not really. Some may say a rough time per lb, but it's anecdotal in my opinion. A 4lb flat may take just as long as a 14lb full packer. After all, a full 14lb packer still has a thinner flat on it, and it cooks the whole time with the point. It's the distance the heat has to travel inward & the time it takes at that temp to soften and melt the tough stuff that takes the time, not the weight of the chunk of meat. I'd say plan 8-12hrs. A big variance, yes, but you'll most likely be somewhere in there. Give it a good 2hr hold after it reaches your goal temp & probe tenderness.

[DWCowles]

He said it all

[dshaffes]

Husky is on the money with his advice. Give yourself plenty of time. I cook smaller briskets all the time and I'm amazed at how long it takes to get them probe tender. As noted above, don't skimp on the hold time either!

[smokenoob]

I asked a friend once “how long do you cook it?” he answered “till it’s done”

IT tells when its done. but, guidelines help tell when to probe IT if you don’t have a IT cook monitor installed.