Small brisket timing question

I have a cow butchered once a year and get the briskets from them they usually are 700 to 900 lb cows, so the marbling in the meat is not quite what a older/heavier animal would be. So be careful with it, if done right they are wonderful, since they have less fat than a packer for example I cook at around 225, same as any brisket, foil at 160 and add some broth just to be safe and cook like any other brisket, and start checking doneness at 190 or so, when done get it out of the heat and wrapped and in a cooler to rest. The finished product has always turned out wonderful:thumb::thumb::thumb: keep us posted... Smoke on Brother!!:thumb:
Oh by the way... from my experience with farm raised beef they will cook and dry out quicker than commercially raised beef... just take your time and check it more than normal and the end product will be money!!!!

I've cooked small (5-ish lbs) briskets in the past. I always go by temp, of course, but I'd estimate cook time roughly at about 5 hours at 240-250, then foil it for about another 3 hours at the same temp. That's a very rough estimate based on my last brisket cook. Sound about right?

If they are 3-3.5" thick, that is some big flats! Gotta be from some seriously big cows. I do whole packers and hardly ever see one more than 16lbs. I am guessing these are from some older animals with a bit more fat. Hope so for you.
I have kicked up my temps on brisket to 250. Blow through the stall and really cut down the cook time.

wampus, you know what your doin'!

but i'd suggest,cuz this is outside of commercial meat, to really abandon temp, and go by feel 100% for done.

i've found "boutique" meat cooks VERY different than your RD cryo.

much faster, less fat, less moisture to start.

Are they flats or whole packers? Sounds like the weight is a bit small for whole packers.

I've only done flats that are around 6# and do them pretty much the way smokeyokie said.They useally take about 8hrs .