5 lb brisket How long on the smoker?

[hockeybc69]

Low and slow, I know.

Even at 225 its going to cook quicker than a big ole brisket. Should I cook at a lower temp and keep it on longer?

Or just go with 225 and yank it when it gets to roughly 200 internal?

[Chef]

Depends on how smokey you want it. I cook mine in the oven for 2/3 of the time, then finish it in Smoke the last 1/3

[hockeybc69]

At what temp and for how long?

I dont want to go to short and end up with a tough piece of meat.

Or does getting the internal temp up to around 200 do all the magic to make it tender?

[OnAFly]

In my experience with pork, that 200F mark is the tender mark, but I've never done brisket, so I don't know if it's the same.

[thirdeye]

The biggest problems with a small brisket is that sometimes they trim the fat cap pretty close, so they are easier to dry out than a whole one. Also you don't have mass on your side like you would with a large one. You do have the flat right??

I would go a couple of hours on the smoker as close to 200* as you can, waiting for the internal temp to reach 160*.... then foil finish with a few ounces of some jazzed up beef broth in the pouch, cooking that boy at 275* (this can be done in the oven if you want) Put the meat side down int he foil because you are essentially braising the brisket tender. Check it with an ice pick, feeling for tenderness. The foil part of the cook might take 3 hours. Then rest it at least an hour, (two would be better) in a cooler with newspaper. Slice against the grain, and if the first slices fall apart, just slice it thicker. Save that foil juice, it is great on the brisket or to add to your sauce.

[hockeybc69]

7.5 hrs at 225 and its 200 degrees. Sitting in the cooler now resting. Smells dandy.

[reinhard1]

i think you have a wonderfull meal ahead. great work. good luck