4lb Brisket

[Robin R.]

At 225f, it will take maybe 6 hours (or more or less), I'm not sure I've never done one that small. Remember that you'll hit the stall around 165-170f internal, be patient, just wait, it will start to climb again in 30-45min. Check it at approx 203, it might need a little more. It's done when it's like probing soft butter. Wrap in a towel and place in cooler for 1 hr.

 

[John S.]

I tend to get a Costco Prime 14-16lb Brisket then trim off about 1/3 (so now it is a 10 Lb). Take the fat and put it in a AL pan and render it while cooking)... Put on the Rub and let it sit in the Fridge over night, then on the counter for an hour while the grill stabilizes. On the Grill, then when its time to wrap (in paper (better bark)) pour the rendered fat on the brisket. Then when it hits 203, swap out the paper for new and put it in the cooler... Usually try and rest 2-3 hrs up to 5 hrs, still hot to touch...
Notes...
Use FB2 for IT
Sometimes I use a Water Pan (but the Jury is still out on that one)

 

[Twist]

Never use a cooler here. I leave it wrapped in butcher paper pulled at 205 and just let it rest on the counter until the internal temp is down in the 150-160 range. On what starts life as a 15lb full packer (before trimming) that usually takes about an hour or so.