Small brisket

[Jhoussock]

I know full briskets are always better to smoke to get it nice and juicy, and my last few have been awesome using my #2. However I just couldn't resist a 13 dollar 2.5 pound cut at the grocers that only set me back 12 bucks vs the normal $65 I pay at my meat market. This time I'm making some brisket nachos with it and decided to smoke it the way I normally do my full size guys. Anyway, anyone ever cook these to eat sliced? Do they turn out ok? Any tips? I love the thought of a four to five hour cook!

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[DivotMaker]

I joked, one time, that here in the South, we consider anything under 3 lbs a steak!  I got "grilled" on that one, so I won't go there again.

Not sure how a cut that small will go.  I once did a 3.9 lb pre-packaged corned beef flats, and it took 11 1/2 hours to hit 195!  Figure that one out!  Little sucker just wouldn't cook, but that may have been due to the amount of brine still in the meat (had a drip pan full).  Anyways, hope your little guy works out better!

[es1025]

JH
I typically smoke brisket flats, even had the steak DM is referring to.

In my experience they take just a long as any other cut. I cook to 195' let rest for 30 minutes and then cut. I posted a recipe using franklins method.

[Jhoussock]

For the record it to took about 11 hours and wasn't that great. Definitely worth just doing a flat. Not worth the money saved.

[DivotMaker]

Wow!  Another marathon-mini!  11 hours for 2.5 lbs??  Like my little corned beef - totally defies logic!