I don't read many articles about smoking a 2.5 pound brisket. Thanks for the post. Season with salt, pepper, garlic powder night before. Let the brisket cook for about 45 to 60 minutes per pound. Log in sign up. Smoked brisket gets its signature bark because of the Maillard reaction which is known for explaining how seared meat gets its signature look and taste. Lay the brisket on the center grate of your smoker and close the lid. A good piece of brisket should be deep red. Trim the fat cap, leaving about 1/4-inch of fat. When brisket reaches 180 pull and wrap in foil (Keep thermometer in brisket). Smoke at 225 until internal temp reaches 198. So I've given this a shot, smoking a 2.5 lb brisket, and haven't been successful.

Beginners? Once it hits about 185 degrees, start poking a probe into the thickest part. Preheat your electric smoker to 225°F

Brisket should rest for several hours before slicing or chilling to help maintain juices and assure a tender product. Try Demosthenes approach...but I would recommend going up to at least a 6 pounder. It should be tender and spring back to the touch.

I have a 7 pound flat that I am planning for this weekend and have not done a “flat only” brisket. When the probe goes in and out with no resistance, like a knife through warm butter, the brisket is done. With a piece that size just cook through it. The guidelines given above are for a full sized packer brisket. I’ve been told that doing this would improve the bark but you have to be careful as it is easy to overcook and cause dry vs juicy outcome.

Maybe the next one you do of that size and trim you can do maybe 2.5 hrs on the smoke, an hour in the foil and then an hour back on the smoker. 225 is my temp on the smoker, yet there is a recipe on the GMG website that says to use 185 for 5 hours and then go to 225.I then pulled & wrapped in foil and added a can of beer, then put back on smoker until 202° internal temp.Turned out ok. The brisket came out super smoky & juicy but the next time I do one I’m going to wrap it in pink butcher paper and skip adding the beer. View fullsize. Ask questions to get answers from experienced GMG owners.Cooked it fat side up at 225° for 2 hours then flipped & inserted meat probe until 165° internal temp. (Some may call this cheating, but after it's wrapped in foil, it really doesn't matter.) Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more. 6 am throw the brisket on smoke for 4 hours fat side up. When the probe goes in and out with no resistance, like a knife through warm butter, the brisket is done. brisket point (aka deckle) Triple C dry rub seasoning (recipe follows) Instructions. Get the latest Traeger news, share recipes/tips, ask questions, and join us in the wood-fired revolution!New comments cannot be posted and votes cannot be castSeason with salt, pepper, garlic powder night before. Add 2-3 chunks of your favorite smoking wood to the ashed over charcoal and replace top grill grate. Close. This is how I did it:I’m doing this today. You need to keep a close watch on your smoker and keep the temperature steady. Press question mark to learn the rest of the keyboard shortcutsThis community is for GMG lovers. r/Traeger is the unofficial Traeger Nation community on Reddit. For brisket to be tender enough to enjoy, it needs to reach an internal temperature of at least 195 F. Use a meat thermometer in the thickest part of the brisket after the allotted cooking time. The guidelines start to break down when you are smoking smaller pieces like a 3.5 pound section of brisket flat. When brisket reaches 180 pull and wrap in foil (Keep thermometer in brisket). More margin for error.We noticed that you're using an ad-blocker, which could block some critical website features. By using our Services or clicking I agree, you agree to our use of cookies.More posts from the greenmountaingrills communityI was going to pull and wrap but I wanted to try and develop more bark so I kept it unwrapped at 225° until 186° internal temp.Once it reached 202° I pulled it and put in cooler for 2 hours.Continue browsing in r/greenmountaingrillsEdit: Cook to temp not time, but plan on 90 minutes a poundI’m smokiing a 3lb flat cut beef brisket tomorrow and can’t find anything on how long and at what temp I should be shooting for.

[1] X Research source Try to ensure the brisket you buy has not been frozen. Are you letting your brisket rest? Opening a smoker releases both precious heat and smoke flavor. For example: 10lb Brisket x 1.25 hours = 12.5 hours cooked at 250°F . When I smoke brisket on a pit smoker, I wrap it in foil after four or five hours to keep it from drying out. The same thing happens at low temperatures over time when you smoke brisket or any kind of meat. I wanted to learn how to smoke a small brisket first since I'm pretty new at smoking (first year). 2. Burnt Ends A “full Packer” brisket contains two distinct parts that cook differently: the point and the flat. A small section of brisket, say 3-4 pounds, will still take at least 5 hours to cook and that is if you are … For a better experience, please enable JavaScript in your browser before proceeding.

This can take a while on a bigger piece and you might see a stall when temp gets around 150-165. Good luck!Curious as to how this turned out. Season the brisket point liberally with the triple C dry rub seasoning. Rub with salt and pepper, put on the smoker with fat side up. After 4 hours, crank heat to 250. User account menu. Since you are taking the trouble to smoke a brisket, start with the freshest piece of meat you can find. Not sure if it does anything but I don't know, can't hurt. I'll most definitely give this a shot this Saturday and post some pictures. I definitely appreciate your approach. We want to see your GMG Mods, your cooks, your recommendations, and open a better forum dedicated to Green Mountain Grills. When internal temp reaches 205, pull brisket, pull thermometer, wrap another layer of foil around it tightly and toss in a small empty (dry) cooler for an hour or two. Put back on grill. The most important part of a brisket is not pulling it until internal temp is 202°. Buy a fresh piece of meat. By using our Services or clicking I agree, you agree to our use of cookies.If you do not update your browser, we suggest you visit Thats small for me but i would do the same as a lager one, just less time. There is a really small window between getting  a 2.5 brisket done and drying it out. 3-4lb.

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