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Small Brisket results

CT Grillguy
CT Grillguy Posts: 149
edited November -1 in EggHead Forum
My project today was cooking a very small (2.5#) brisket. Thanks to everyone who chucked ideas and warnings at me throughout the day. [p]Here is the little bugger with the "point" cut off (the point is barely big enough to justify a sandwich.
separated.jpg[p]The Flat sliced. A nice little smoke ring for such a short cook.
Sliced.jpg[p]Rubbed with a 50/50 mix of Cowlick and Florida Crystals. Smoked for the first 3 hours with a chunk of Hickory which turned out to be perfect. Total Cook time was 8 hours and it was wrapped for the last 4 (thanks Thirdeye). I couldn't have asked for a better result from this little guy. Great flavor and tenderness. The slight dryness was easily overcame with a little Bone Suckin Sauce.[p]
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