wondering about this same situation.
i have a 4lber flat cut that i am going to smoke tomorrow. i agree with everyone that the thing that went wrong with nomnomnom's is that he pulled it early - at 190 i don't think it's done. i usually pull mine right when it hits 203.
my question is that even though it is a smaller piece does the 1-1 1/2 hours per lb still apply? 4 lbs would be 6 hours tops. i worry that won't be enough time.
my theory may be complete BS, but i feel like almost any lb size of brisket or pork butt requires a minimum of 6 hours, then maybe do about 30 mins a lb after that initial 6 hours. i.e. - a 12 lb cut would need an initial 6 hours, plus another 6 to equal 12 hours, whereas a 4 lb piece would need an initial 6 hours plus 2 more hours to equal 8. this is PURELY a theory that i have from my limited time spent smoking smaller pieces of 'large' cuts - mainly pork butt.
my conundrum is that i am cooking for a few people tomorrow and want to have dinner ready around 6. don't want to start at 8 am and the thing be done at noon or the opposite happen and start at noon and it not be ready til 9pm.
i wanted to ask nomnomnom about his experience, too. he said "I smoked it at around 250 for about 3 hours and when it hit 160 I foiled it with a little extra broth and some butter. I let it go till it hit 190 but I was so damn hungry by the time it got done I didn't let it rest"
i'm wondering how long it took to get to 190 after the initial 3 hours. sounded like it took awhile cause he was so damn hungry.
any and all opinions are welcome. planning on keeping a VERY detailed log tomorrow about my experience (time i put it on, time til it hits 203, outdoor temp, humidity, anything else i can think of) gonna shoot to cook it at 225-250.
i, basically, feel like "the stall" is going to last the same amount of time no matter the poundage of the meat.
thanks in advance! my first post but i almost always check this site before smoking anything.