Time and Temp small brisket

[bbqbrisket]

I just started cutting up packers cut in about 3 to 5 sections roughly 3 to 4 lbs each in an effort to to smoke small briskets..
Up to temp smoker is at 6 am at 275 in the smoker. After about 4 to 5 hours, I transfer it to in home oven and continue at 250. After about 10 hours it's still not tender; close but not done even at 206.

10 hours seems like a long time for 3 lbs. Should I cook these at higher temp in both smoker and oven?

 

[Big George's BBQ]

No it just takes time. Sometimes longer than others. You want your probe to go in like butter to test for doneness

 

[cowboyupbbq]

I’d check your thermometer. Also, I’d rather cook a big brisket and freeze in small packs than cut it up and cook a bunch of small ones.

 

[SmittyJonz]

275* till it’s Done

 

[Itsdone]

The cut of meat takes a long time regardless of weight. I would not cut into small sections. You are better off cooking whole then cut into smaller sections and vacuum seal and freeze.