Cooking a small packer?

[Bigr314]

Hi guys,this may be a dumb arse question, but I have never cooked a small packer before. I wanted about an 18 pound packer but the butcher only had smaller ones. I got an eight pounder and a 10 pounder. Is there any difference in cooking a small packer then there would be cooking a much larger one. I cook on a Shirley offset stick burner. Thanks.

 

[PekingPorker]

I have found that they typically cook about the same amount of time. The thing that seems to affect cook time the most is if the flat is thicker.

 

[Burnt at Both Endz]

The reason most of us cook the bigger ones, they tend to have more even thickness in the flats. Hard to get 1/2" thick to cook the same as 1" thickness....meaning one part is gonna be over or under done compared to the other part.

 

[pjtexas1]

I cook a lot of briskets this size. Trim the skinny edges because they will just burn to a crisp. Trim the fat between the point and flat to make the brisket as uniform in thickness as possible. They won't cook much quicker than the big ones. But to be safe you might want to check it sooner.