I usually smoke tri-tip, chicken, ribs, etc, on my Rectec but complete novice at brisket. I want to do one of those 3-4 lb ones from HEB just for the family. A few questions:

- in that size range, HEB has a flat and a point. Which should I go with?

- I assume that it cooks for much shorter than a 12 hour day long cook of a big brisket, is that correct?

- any advice on rub, cook temp, length of cook, etc?

Feel free to explain it like I'm five. I generally know how to smoke things, got butcher paper, many different rubs, etc, but never had much experience with brisket other than getting subpar results.

You will have to decide if you like/want the flat or point. The point is much more forgiving when being cooked separated, versus the flat, although i've done both. Temp not time, plan on a full 12 hours, as either can rest in an ice chest for hours until ready to eat. As far as rubs, a very safe and delicious one can be purchased right at HEB. Get the Meach Church Holy Cow. Not sure what size Recteq you have, but if space allows, put a foil pan with water over the fire to keep moister in the cook chamber, this is most important before you wrap, after not so much at all. Wrap it in the butcher paper you have once it's 165-170 as long as the bark looks like you like, but that temp range is about where you should be. https://howtobbqright.com/category/bbq-recipes/ and https://www.meatchurch.com/blogs/recipes/pellet-grill-brisket?_pos=18&_sid=6cc3945f2&_ss=r have specific recipes for cooking on a pellet. Hope that helps a little, if not ask anything specific and i'll do my best to answer. Have cooked hundreds on both pellet and stick burner

200 or lower for an hour or two, as that will get you the best smoke, then go ahead and raise to somewhere between 225-250. After wrap, I would for sure be at 250, and if you want to bump it up, you can if short on time, the smoking part is done at that point, and you're just looking for internal temp/feel.

Thank you, great stuff. So even the small little mini briskets take a full 12 hours? That's fine as long as I know in advance, just thought they'd be way shorter.

Not likely to take 12 hours, probably closer to 7-8, but I REFUSE to rush myself when smoking meat. I'd always rather keep it warm and let it rest, then to be cranking up the heat to try and get it finished "on time" for dinner, lunch, or whatever. And ever single piece of meat cooks different, even if same weight, so I just do not use time as a factor at all.

I would say more like 4-6 hours for a 4 lb brisket smoking at 225. Definitely go with a point, not the flat.

Oof. At 225 a 4 lb brisket flat will be done in 4 hours. Maybe less. It won't have the point to insulate it.

An hour a pound at 225 is a decent rule of thumb.

If you can get point by itself that's the way to go. Smoking a flat can be done but it's tricky, and not forgiving. You'll definitely need a probe to keep an eye on the internal temperature and make sure you rest it for a couple of hours after it hits your desired temperature.

If you want to smoke a piece of meat that size chuck roast is your best option IMO. Approach it just like a brisket, it's a better cut of meat for learning how to smoke beef and highly underrated for bbq.

Tri-tip is a good piece of meat and doesn't need to be cooked low & slow to be good. Smoking a tri-tip is just a preference for flavor because you like it not because you have too.

There aren't too many options with brisket because its so tough. Its typically smoked low & slow on the it or brined and becomes pastrami or corned beef.

I smoke tri-tip a lot and eat with chimichurri, love it. Want to do a more traditional brisket for sandwiches, eat as is, put in a baked potato, etc…

Thanks everyone for the tips.

I would always go with the point in that case. The flat has a tendecy to dry out when cooked alone. You would have to be careful with the cook with just a flat. Especially when they are usually trimmed at HEB.