center cut brisket?

[smokingthemidwest]

Hello everybody been a long time since i have been on the forum. Been kind of busy the Mrs broke her big toe and been in a cast for six weeks so i have been running around with the kids nonstop. Well she has got better and came home with a center cut brisket and told me to smoke it. To be honest i have never cooked a brisket before. So the question i have is what kind of rub to put on it? what temp to smoke it at? and what IT to pull the brisket out? Its a pretty small one roughly 4lbs so what time frame am i looking to get it done? Thank you in advance. Smokingthemidwest

[classicrockgriller]

Center Cut Brisket, hmmmm. Just my thoughts.

I would think that you have a flat off a small brisket.

A simple salt/pepper/garlic powder/onion powder would probably be enough.

Smoke 3 hours at 225, then into a foil pan with a gulp of apple juice or beer,
cover with foil until an IT of 170'ish.

Then back out of the pan for a short ride in the bradley to firm up the bark.

Remove from smoker after IT hits 180 to 185. Cut brisket across grain.

Probably 5 hrs. Maybe 6.

Place the brisket in the middle of the smoker away from the harsh heat.

[KyNola]

I think CRG has it pegged, most likely a flat or a piece of a flat.  Is the fat cap trimmed completely off as I know some  brisket pieces that small have been trimmed of all fat.

[smokingthemidwest]

Thanks for all the quick replies. It appears that the fat has been trimmed down pretty good. Am i going to need to do something else to keep it from drying out? What type of wood do you recommend? I have apple and hickory but could get something else before i smoke it. Thanks in advance

[classicrockgriller]

Apple should work just fine.

Take pictures.

[STLstyle]

Pics please.  :)