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Help with a smaller brisket

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  • TimMDWSM
    Club Member
    • May 2020
    • 28
    • Odenton,MD

    Help with a smaller brisket

    Anyone have any experience smoking a 2.5 pound brisket? I am gonna give it a whirl for Thanksgiving (it’s just my wife and two kids, hence the smaller size) and would love some idea of cook time on the WSM and how much time to let it rest before the feast. I am tentatively thinking of starting the cook at 10 am for a 5 pm sit down, but am really just guessing.

    Thanks, and Happy Thanksgiving to all!
  • Panhead John
    Club Member
    • Aug 2020
    • 1302
    • Houston, Texas
    • Weber 22” Master Touch Kettle, added a side shelf
      Weber 14” Smokey Mountain Smoker
      SnS For the Kettle
      Set of Grill Grates
      Thermo Pro Remote Dual Probe Thermometer
      Rotisserie For The Kettle
      J. A. Henckels Knives
      Work Sharp E-5 Electric Knife Sharpener
      Char-Broil Instant Read Meat Thermometer

    #2
    Is it a flat or point? How thick is it? What temps are you gonna smoke it at 225-250?

    Comment

    • TimMDWSM
      Club Member
      • May 2020
      • 28
      • Odenton,MD

      #3
      Originally posted by Panhead John View Post
      Is it a flat or point? How thick is it? What temps are you gonna smoke it at 225-250?
      Flat, a little over an inch thick. I’ll do it at 225 degrees.

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        Ok. I haven’t cooked one that small before, but I’d start it at 9am just to be sure it’s done. It probably won’t take but 5 or 6 hours, but I’d pull it whenever the IT is about 200-203. Then wrap it. I don’t think you’d get a stall with a 1” thick brisket. You can let it rest wrapped in a cooler for an hour or two if needed. That’s best anyway, letting it rest for a while. If you have enough time, I’ve put mine back on the grill after resting, to char it a little bit.
        Last edited by Panhead John; November 24, 2020, 03:57 PM.

      • smokin fool
        smokin fool commented
        Editing a comment
        +1 I've gotten some smaller briskets 3-4 lbers but usually the point and have smoked John has explained.
        Won't be a long cook and keep an eye on the temps.
    • RonB
      Club Member
      • Apr 2016
      • 13642
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      Meat thickness and cookin' temp determine cookin' time. I'd shoot for 250° to 275°, but I can't give a time estimate because I haven't cooked one that size. However, a 2" thick chucky takes around 4 to 5 hours to get probe tender in that temp range. I'd hold for at least an hour.

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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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