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.
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.
+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.
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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