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small corned beef brisket
2.75 pound corned beef brisket with .25 inch fat cap. i would like to cook this over night to have for breakfast. how low a temperature can you go and for how long so as to not dry out such a small piece of meat. i have done lots of large briskets at 225 F for 20 hours or so and they come out fine, but what would you do with a small one. would you drop the temp?, add water to a drip pan? it would be practical for me to cook 8 to 10 hours over night instead of a shorter cook.