In a moment of weakness, I snatched up the only two pieces of brisket they had at my local supermarket. I should have held out until tomorrow and went to my butcher and got a normal size. This will be my first brisket ever, and I'm going to do the basic salt, garlic, black pepper and chili powder rub as prep. MES 30 on 225 with Pitmaster's Choice Amzn Pellets. Plan is to take them to 170 then foil, finish to 190 before toweling/cooler.
Both pieces are under 2 lbs and have very little fat cap left on them. I figure if nothing else, they will make good sammies so I'm going to use them as a trial run.
I am on the fence whether to mop with apple juice or not since they are so tiny. Is it even worth opening the smoker to mop? Any other suggestions on how to compensate for the small size?
Thanks in advance!