Best Size Beef Brisket

[Muskeg]

Hi all,
Earlier this year I smoked my one and only beef brisket.  I believe it was a 12 or 13 lber that turned out great.  Having a dinner this weekend for 12 people so I ordered an untrimmed brisket from my local butcher.  I just picked it up and it is quite a bit smaller than expected.  Its only 6 lbs so i picked up 2 of them.  I would estimate it is 1 1/2 inches thick at the flat and 2 inches at the point.  Is this still going to be ok for smoking?  I'm a little worried about it drying out.  Any thoughts or advice would be greatly appreciated.

[begolf25]

Muskeg,

If the briskets you got only weigh about 6 lbs there is a good chance you purchased a flat and not a packer brisket that has the flat and point.

You can still cook them, they just won't take as long as the 12 lb brisket you cooker previously.

Bryan

[Muskeg]

I believe I used the 1.5 hours per pound as a rough guide for the 12 lber.  Would I be safe on planning for around 1 hour per pound for these smaller ones?  I'm planning on cooking both of them, so would you suggest 2 briskets X 6 lbs = 12 hours, or would you expect they would both get to IT of 170 +/- in 6 or so hours?

[classicrockgriller]

Just as a guide:

I would use the 2nd and 3rd rack space.

215* to 225* cabinet temp.

Rotate racks every 1hr to 1 1/2 hr to even out the brisket temps.

Shoot for around 180* IT on the flats.

Estimated cooking time. 6 to 8 hrs.

[jimmyb]

I was just logging on to ask the exact question in the title of this thread. What would you say is the ideal brisket size? Could it be too big? I saw one at Walmart almost 16 lbs.

[Ka Honu]

Packers here generally run between 10 and 15-16 pounds.  I'm not so sure that size matters (even if SWMBO disagrees) but I generally look for something in the mid-range (12-13 pounds).  I'm more concerned with the flexibility and amount of fat (marbling, ribbon, and cap).  I want plenty there but don't want to lose half the raw weight in trim.

[classicrockgriller]

I was just logging on to ask the exact question in the title of this thread. What would you say is the ideal brisket size? Could it be too big? I saw one at Walmart almost 16 lbs.

The Bradley rack will hold a 11 to 13 lb'er with out too

much twisten and humping the meat to get the meat to fit.

Wider and shorter will give you a thicker end on the flat.

[Muskeg]

Based on your feedback I will put them both in the BDS no later than 6:00am at 220*.  Planning on 6 - 8 hour cook this will give me a 12 hour window to bring to 180* IT.  Dinner is at 6:00 pm, so I should have several hours to let it rest or FTC.  I will rotate the racks top to bottom and front to back every 1 1/2 hours.  I plan on applying hickory smoke the first 4 hours.  Last time I filled the water bowl with a bit of beer, wine, water, chopped onions,etc.  Let me know if you have any other thoughts.  Mother-in-laws birthday, so worst case scenerio its a dry roast.  I know I've eaten them at her place!

[classicrockgriller]

Sounds like a plan.