Advice sought re small brisket 3lbs duration

[FP_Weber]

This is my first attempt at brisket with charcoal.
It's only a small piece 1.4kg \ 3.2 lbs. Most demos and vids show huge 10 lb + joints.

Any advice re cooking time?

Currently been on for 3 hours.  Bbq temp relatively stable at 250f, meat temp 160f. It seems to be not increasing above 165.  I have basted with mop a couple of times.  I intend to foil wrap for the last part.

Is there a guage to know when it is ready to foil ?

[Travis]

Hello! If it looks like the meat might be getting to dark or if it looks like it's drying out, then I will wrap. If youre mopping then you are keep it moist so I would wrap when it has a nice mahogany color.
Sounds like it's in the "stall" if it's around 165 IT, so just keep the fire steady, have another cup of coffee and smoke on, bud.


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[hawgheaven]

Rub the brisket with your favorite seasonings, cook at 250-ish, fat cap up for 2-3 hours, then flip and into a disposable aluminum pan to catch the juices. Keep spritzing every 30-45 minutes. Yup, you'll hit a stall. You can cover the pan with foil at this point, sometimes I do, sometimes I don't. When you hit an internal temp of 195-200, you should be good to go. Here's an example:

[FP_Weber]

At 5hrs ambient, 260f and meat sat at 176f. applied mop. Foiled the meat and placed it back on the grill.
BBq temp recovering slowly, opened vents. Hoping to clear the stall.

[FP_Weber]

After 5 1/2 hrs the internal temp of the meat was 200f . I let it sit here until 7 hrs. I couldn't wait any longer.....

Flavours were intense, so, for the rest of the family,  I will reduce the heat elements in the rub and mop.

Really tender, bring on a larger brisket next time.

Here are a few pictures:-

Just prior to foil wrap



At 7hrs:-


The cut.....



Thank you for the advice!

[hawgheaven]

Looks like you nailed it!!

[mhiszem]

Great color. Looks delicious!


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[JEBIV]

Grate looking Brisket

[Lemans]

Awesome ....


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[FP_Weber]

Some key points and changes for the future, based on 1.4kg \ 3.2 lbs:-
Cook to a temp and probe for tenderness, rather than be time focused.
Very spicey, (had used BBQ pit boys rub recipie) could reduce or even remove rub spices in future
Ensure snake is more tightly packed, coal could be reduced to half circle for a 6-7 cook
Hickory soaked only need 2 pieces in the first qtr
Mop every hour
Reduce initial cook time to 4 hrs (from 5 1/2 ), as the meat was slightly overcooked
Reduce BBQ temp 230 - 250 max
If it stalls for more than 1 hr, foil at 160-170f
Stop when meat temp reaches 195f and leave to rest at least 1hr

The next attempt will be a 3 kg \ 3.6 lb flat this weekend and, if the delivery arrives, using a Slow'n Sear.