December 10th, 2020, 3:34 pm
* Abilene ** Abilene *
  • Joined: June 11th, 2019, 1:10 pm
  • Posts: 7

I searched the boards for a similar topic but couldn't find an answer.

I'm doing a smaller brisket (approximately 5 pounds) but most of the info is on larger sizes (10+ pounds). The issue I'm running into is the "30-60 minutes" per pound rule of thumb. On a smaller brisket that size, does anyone have a better window for how long it should take? I just don't want to be done real early or be too late.

My plan is to cook it at 225 until the internal temp is 165, then double-wrap it in butcher paper until around 195-200 then let it rest for 45+ minutes.

Any guidance would be greatly appreciated!

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