smoking a 4 lb flat

[zkup]

any ideas/tips on how to smoke these without drying them out?

[GusRobin]

low and slow.  About 225*, vent open. If it is trimmed you may want to put some bacon on it. Cook to IT of 185* then FTC for 1-2 hours.

[outdoorsfellar]

I'm getting ready to do a 4 lb tomorrow. I do wish it was a bit bigger, hense more fat, but what I will do is foil it once it hits 160 to help keep it moist.

[Consooger]

How long did it take for this to be done? How did it turn out? I sent the Fiance to grab me a brisket, she came home with a 4.75 #er and I'm worried I'm going to dry it out as well. Don't wanna screw this up on my first attempt.

[TedEbear]

I sent the Fiance to grab me a brisket, she came home with a 4.75 #er and I'm worried I'm going to dry it out as well. Don't wanna screw this up on my first attempt.

That was about the same size as the first brisket I smoked last weekend.  Mine turned out nice and tender and full of flavor.

I bought a vacuum-sealed "packer" brisket from Costco and left it in the fridge for almost two weeks.  Each day I flexed it several times and turned it over.  On the last two days prior to smoking I added a dry rub I found via a Google search here:  WTS Brisket

I smoked it with hickory for 3 hours and kept the chamber temp at 225*F until the meat temp reached 180*F.  I then did a FTC for 3 more hours with a bit of apple juice in the foil.  I would have sliced it at that point but it was 5:00 a.m. and I was too tired.

I put it in the fridge and when I woke up later that morning I reheated it in the oven at 250*F for two hours in foil with 2/3 cup apple juice and then sliced it.  It was fantastic, both tender and full of flavor.  I don't know if the apple juice made it that way or what but I hope I can repeat the results with a future brisket.