We strive to provide you with authoritative, trustworthy, and expert advice. In doing so, the staff at bbqdropout.com performs extensive research, editing, and fact checking to every post on this webiste. If you feel that this article can improve, please feel free to reach us at staff@bbqdropout.com
Before continuing this article, I wanted to let you know that I have a YouTube channel where I showcase all sorts of video content related to BBQ. Subscribing would mean a lot to me, and I very much appreicate all the support!
Smoking A Small Brisket
Smoking a small brisket is really easy. All you have to do is pay attention to the internal temperature of the meat, make sure that it probes tender all throughout before you pull it off the smoker or oven, and let it rest properly.
The steps to follow are no different than if you were smoking a larger cut of brisket.
One of the main differences really, between a small and large type of brisket is that the cook time will be substantially lower than you could expect from a larger piece of brisket.
For smaller cuts of brisket, expect the cook time on average to be no more than 4 to 5 hours if you have about a four or 5 pound cut of meat.
If you’re looking for more a specific estimation, then always use the average of one hour per pound of brisket.
How long does it take to smoke a small brisket?
On average, you can expect about one hour of cook time per pound of meat. This applies for temperature ranges of around 225°F and 250°F.
As you start to smoke brisket, whether they are small or large in nature, you can expect a cook time of about 1 to 2 pounds of brisket to be cooked every hour.
As you can see, the lighter in weight your brisket happens to be, regardless of what temperature you happen to be smoking it at, you can really expect very short cook times.
Also one thing to know as well, is what type of brisket you actually have. Because no brisket that has both the point and flat intact is about 5 pounds.
That is simply impossible.
What you most likely have is either the flat, which is the later part of the brisket, or you have the points which is the much more fatty or part of the brisket.
Just keep this in mind as you start to plan ahead and estimate cook times, because points generally cook a lot quicker than flat deal.
Can you smoke a 2 lb brisket?
People smoke 2 pound briskets all the time. There’s really no issue with smoking a brisket at any temperature or size of weight.
The main issue I would say in this case is actually finding a brisket that is truly only 2 pounds. Most briskets that are Packer style are 10 or more pounds.
What do you most likely have if you have a 2 pound brisket is simply just a slice of the overall larger brisket that you commonly see at the grocery store.
Despite this, you can certainly smoke it just like you would these larger style briskets, assuming you prepare it properly and pull off the smoker at the right time.
Can you smoke a small piece of brisket?
Smoking smaller pieces of brisket can be a great way to reap the rewards of a cooked piece of BBQ in a very short period of time.
A lot of the times when I have gone to the grocery store here in Central Texas, I’ll actually start to see smaller cuts of brisket.
That means when the butchers have grabbed a larger Packer style brisket and have separated the point from the flat, a lot of the size and weight is really only about 5 pounds in nature.
This makes it excellent to smoke in very short periods of time.
How long do you smoke a 3 pound brisket?
If you’re keen on smoking a 3 pound brisket, look no further.
This is how it’s done. Make sure the temperature rates are anywhere from 225°F all the way up to 350°F. These are really the entire minimum and maximum temperature ranges that you could ever expect to cook any type of brisket regardless of weight.
As you start to creep up to the 350°F Mark, especially for only a 3 pound brisket, you could even start to expect brisket to be done in less than two hours.
That is pretty significant when you think about it.
Once the brisket has probed tender and is temping out at around 200°F in internal temperature, feel free to pull the meat off the smoker, and let it rest for about 2 to 3 hours.
Make sure to not skip the stage in the process because the brisket will certainly come out dry and nasty if you don’t follow that advice
Small Brisket In Oven
Small briskets can even be cooked in the oven, provided that you are cooking them at a reasonable temperature.
One of the main benefits of cooking these types of briskets in an oven is that you can really start to control the ambient temperature within the cooking chamber itself.
A lot of times, many people have difficulties managing their temperature ranges in their smokers. With an oven, it’s basically just a certain forget style of cooking that allows you to produce very consistent barbecue.
Again, the method is really the same as before, just cook it anywhere from 225°F to 350°F, and let the thing grip.
Enjoy your amazing tasting brisket once it probes tender and you let it rest long enough!
Final Thoughts
Small briskets can allow very consistent results provided that you smoke them or cook them at the correct temperatures, and allow them to rest properly.
Whenever you happen to cook a small brisket, just make sure to take extra care in when you pull it off the smoker or the oven.
That basically means pulling it only when it probes tender and when you can insert a toothpick into it like a stick of butter. That’s how you know it’s done.
Once it is done, make sure to let it rest for however many pounds of weight it has.
So basically, if you have a 3 pound piece of cooked brisket, make sure the rest of the brisket for up to three hours in an ice chest or cooler. You can even just turn the temperature off in the oven and let it rest there if you want as well
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.