I'm planning on smoking my first brisket this weekend, in addition to some ribs and chicken. Interesting part is, the brisket is a small pre-cut piece, maybe 2-3 lbs... I had no part in cutting it, but it looks like it's part flat and part point... am I right or left?
Also, should I cut it further before rubbing it and throwing it on the smoker? (should i cut out that chunk of fat in the middle?)
My plan thus far is to keep it at very low temps (210-220 target) since it's on the small side, pulling it and wrapping it in double foil at 160 internal temp, and finish at 195 internal temp, with a 1 hour rest in foil/blankets afterwards... Thoughts? I've also been kicking around the idea of injecting it, in order to keep it as moist as possible...
Thanks in advance for the help!!
Also, should I cut it further before rubbing it and throwing it on the smoker? (should i cut out that chunk of fat in the middle?)
My plan thus far is to keep it at very low temps (210-220 target) since it's on the small side, pulling it and wrapping it in double foil at 160 internal temp, and finish at 195 internal temp, with a 1 hour rest in foil/blankets afterwards... Thoughts? I've also been kicking around the idea of injecting it, in order to keep it as moist as possible...
Thanks in advance for the help!!
