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Cook time for 4LB brisket

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  • BC Buck
    Former Member
    • Apr 2018
    • 51
    • St Louis Missouri

    Cook time for 4LB brisket

    Dad had to process a 700LB feeder. Wants me to smoke the brisket and it weights 4LB after trimming. Im not that experienced at brisket to know safe start time. Was planing to smoke at 220 till 160 deg then wrap and throw in oven at 250 till 202 degrees. Would like to serve at 5:30 pm. Is 9 am too early to start. Thanks
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
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    #2
    I'd say not. Might even be on the late side the way briskets go and that you can cambro them once they cooked. I'd go for it.

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15455
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

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        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

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        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #3
      I say give yourself 10 hrs minimum, 12 to be safe, counting a 2hr faux cambro hold after cooking.

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15455
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Masterbuilt Gravity 560
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber 26" Original Kettle Premium (light blue)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke X4 by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #4
        Last week I did a 4lb flat hot & fast, avg temp 300 with some time up at 325. It took about 5hrs to get to the faux cambro hold point, so about 7 total. My above comment is for the traditional 225-250 temp.

        Comment

        • BC Buck
          Former Member
          • Apr 2018
          • 51
          • St Louis Missouri

          #5
          Originally posted by Huskee View Post
          I say give yourself 10 hrs minimum, 12 to be safe, counting a 2hr faux cambro hold after cooking.
          Would never think it would take 10 hours for small brisket but it did. Had some mechanical problems that did not help.

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15455
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #6
            Originally posted by BC Buck View Post

            Would never think it would take 10 hours for small brisket but it did. Had some mechanical problems that did not help.
            Same thing here first time I did a small flat- I thought for sure it'd only take 5 or 6 or something. After it took the same time for me as a packer, and after a couple more repeats with the same experience, I realized the flat on a full packer sits there 10-12 hrs and cooks just fine, so why can't it sit there w/o it's partner when it's flying' solo?

            If you want a quicker cook, try cooking closer to 300. You can get 'er done in closer to 6 or 7 total.

            Comment

            • Nuke em
              Club Member
              • Jun 2016
              • 756
              • Nj

              #7
              I did a small 5 lb the other day also on a Weber throw away with a snake method and didn’t take to long. It was a flat and point. My temps were a lil high ( was experimenting with the vents). Here is a fireboard detail
              Click image for larger version

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              it wasn’t to long but I’d say about 8 hrs with Cambro time

              Comment

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              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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