small brisket

[ac30]

Hi, I have a question for all you smart guys (and gals). I have a 6 or 7-pound point and I've never cooked anything but a full packer. Because it's small is it a shorter cooking time, or is the time the same because it's as thick as a full one? Again, thanks in advance for the great advice this site ALWAYS provides!

 

[sudsandswine]

It’ll probably be a little shorter but not proportionally so compared to a full packer.

 

[Back9Q]

Will cook faster. May still be same thickness but have more surface area compared to packer where flat
Muscle protecting one side.


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[oldgfbbq]

I agree with S&S, but feel the shape will be a bigger factor than simply weight. If it is the point end with most of the flat chopped off (ie still have portions of both muscles), it should cook similarly to a full packer, just not as long a cook.

If you have the point separated from the flat, it should cook materially faster and possibly unevenly, as the point thins out over the flat. In this case, I would cook with the expectation of having the edges dried out and possibly need to be discarded.

You might take a look at cooking times needed for commercially produced corned beef, that is often a portion of the full packer.