Hi Everyone, and happy Fathers' Day.
Tomorrow I'm going to smoke a small brisket flat (1.8 lbs) and small tri-tip (1.2 lbs), as well as a small-ish (ca. 14") rack of baby back ribs. Given that the beef pieces are so small, how long do you think they'll take to cook (at 225*-240*), and what do you guys recommend for trimming?
I'm thinking that if I leave on a little more of the fat cap than usual, it might help the meat to cook slower and become more tender. If anyone has experience prepping and smoking such small pieces of beef, I'd appreciate any advice.