Time means nothing....temperature is what counts. It could be 1 hour per pound or 2 or whatever, doesn't matter. Cook to 160° or so, foil and then to 200° or so and rest. It may take 4 hours or it may take 10 hours, but you can't cook low and slow with a timer.
Small brisket flat questions - Page 2
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This is a great thread and timely. I'm thinking of doing the same thing but have a different end game. I love making smokehouse chili out of leftover brisket. We're camping this weekend and don't have any leftovers to use. Was thinking of getting a small 2-3lber to smoke then throw into the Crock Pot with the rest of the chili ingredients. Question for the group...since it will be in the Crock Pot for ~10 hours...does the brisket need to be at that 200F mark or can it be less and will finish in the pot with all the other liquids and solids?