1st time brisket portion

[1smokindragon]

Smoking a partial brisket, flat portion approx 4 lbs. Any tips would be helpful. How long would this size take to cook . Using MES 30". What is the best way to prep? Thanks

 

[foamheart]

Brisket

The meat, I always use a fuller packer, but it is more about your cooker size?

Clean, dry, trim or not to trim, that is the question.

If leaving the fat, Fat size up (free biasing) or down (so it doesn’t wash off the rub)?

The rub, store bought or homemade? The glue for it to stick to the meat or not? How soon to apply it before the smoke? Injection? Or Marinade?

The smoke! Smoker temp, wood choices and estimated duration of the cycle? Foil or no foil?

Rest time, slicing or pulling?

Suggesting Cooking temp 225 degrees, duration approximately 1.5 hours to 2 hours/#, Cook to approx. 175 degrees, foil to 190 degrees, bag and tag 1 or 2 hours use a toothpick to test doneness (approx. 203 degrees). Pull and allow to cool/rest at least 45 mins. before attempting to carve.

Everything else is personal preference and some preferences do affect cooking times.

OK, I am not a slatherer. I think I would rub it. Let it set about 6 hour or as long as overnight I would a simple rub or salt, pepper, onion, garlic, and add a surprize spice that you like. I don't trim fat, as small as your flat is I dount it will need much trimming. When you foil, I would consider a bit of your rub, some Lea & Perrins, and a little beef consume. Bit don't go over board. I would probaly smoke with light mesquite again no sense  using so much as to ruin your sense of taste. remember you don't have to foil.

You could also try Alesia's  hot and fast brisket.

http://www.smokingmeatforums.com/t/145777/had-to-smoke-it-hot-and-fast-brisket-point

 

[flash]

Vertical smoker, go fat cap down. Protects it from the heat directly below and better bark. Keep temps low, around 220 to 225. Probably done in the 8 to 9 1/2 hour region.