First attempt at brisket tomorrow, advice?

lantzy75

Smoke Blower

Original poster

Nov 21, 2016

105

35

Ontario, Canada

• Jul 1, 2017

• #1

I've got a relatively small brisket flat that I'm doing up tomorrow while having some friends over. Also got a couple chickens. Any advice for the brisket? It's only about 3.5 lbs, so will I hit a stall? I was planning for about a 6 hour cook and a roughly 2 hour rest wrapped in foil and towels in a cooler. Anything else I should be on the lookout for? Thanks in advance!

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hardcookin

Master of the Pit

OTBS Member

Aug 13, 2015

2,269

696

Northeast

• Jul 2, 2017

• #2

You don't mention what temp you are smoking at. You possibly could hit a stall.
Smaller size flats can be more difficult to cook sometimes.
Brisket will done anywhere from 195-210 and probe tender in the thickest part of the flat.
Your times seem reasonable and a 2 hour rest is good.

 

lantzy75

Smoke Blower

Original poster

Thread starter

Nov 21, 2016

105

35

Ontario, Canada

• Jul 2, 2017

• #3

I'm looking at between 250 and 275 for cook temp

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natej

Smoking Fanatic

Mar 11, 2017

349

253

Victoria, Australia

• Jul 2, 2017

• #4

My 0.02 cents would be.. being a small brisket flat, wrap at the stall to help prevent drying out & cook not to time on the smoker, but to feel of the brisket.. take a skewer and stick it into the meat, when it slides in nice and smooth without resistance.. pull and rest

Could be anywhere between 195 - 210F

 

lantzy75

Smoke Blower

Original poster

Thread starter

Nov 21, 2016

105

35

Ontario, Canada

• Jul 2, 2017

• #5

I'm finding that it's cooking VERY fast. It's been on for about 35 minutes now and it's gone from 61 to 127 IT in that time. I have a feeling it'll be done way before I expected it to. I plan on wrapping at 165 and riding out any kind of stall there might be.

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noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• Jul 2, 2017

• #6

Hold your horses.  The rise from the refrigerator temp to the stall can happen pretty fast, especially for a 3.5 lb cut of meat.  Once the stall hits, you're looking at a couple hours of no rise, possibly longer.  And the rise from the stall to the final IT can take a while too. 

 

lantzy75

Smoke Blower

Original poster

Thread starter

Nov 21, 2016

105

35

Ontario, Canada

• Jul 2, 2017

• #7

The rise is evening out now so I'm feeling much better. I was worried this thing was gonna be done in 2 hours. I'm holding steady around 250 and it's at 148 now. It's looking great already. I've sprtized it once just before that hour mark with a mix of apple juice and apple cider vinegar.

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lantzy75

Smoke Blower

Original poster

Thread starter

Nov 21, 2016

105

35

Ontario, Canada

• Jul 2, 2017

• #8

Seasoned with The Keg Steak seasoning. Seemed to be a good rub for a brisket. Smelled very peppery. On for about 2 hours now, about to hit the stall if there is one. Looking good so far!

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