Walking through Costco the other day, I grabbed a small brisket on a whim, as I'd heard they were good to smoke. After reading a bit, I apparently have a flat - it's small, at 3.8lbs. I put on a dry rub last night, and wrapped it up overnight. Threw it on the smoker this morning at 8:45am.
It's now almost 3:45pm (7 hours, for the math challenged), and it's only at 154 degrees. I've had it on an Electric Brinkmann, between 230 - 240 the entire time. Is this normal? I know there's a lot of variance in smoking, but this seems extremely slow for a small cut of meat.
Any suggestions or ideas? Should I just wait it out, or foil it and throw it in the oven?