I have a 2.7 lb brisket I'm cooking today. It's from a local farmer; grass fed beef. I put the rub on last night so it's ready to go.
Anyway, how long do you think it will take to cook? I know this is a small brisket so I don't want to put it on too early, but I also don't want to wait until 10 pm tonight to eat it.
I plan on cooking it indirect at a dome temperature of 200 degrees F with a drip pan on the platesetter. Does this sound right?
What internal temperature should I cook to?
Any other advice?