Evening! Name is Craig here - relatively new to smoking, but wanting to begin smoking on a regular basis.
As far as skill level, probably around the bottom of the ladder. I have 2 smokes before; a london broil and a small rack of ribs (let me tell you - the ribs were tough as a shoe). The Broil came out very tasty though.
I have a small electric Brinkmann. Through my first 2 smokes it has held temp at 250 pretty dang good for a little smoker.
Tomorrow I am planning to fire up (or plug up, in my case) a small brisket (~3lbs) for the wife and a friend. I am concerned that at 250 degrees, the brisket may cook too fast. I definitely do not want this to turn out like the ribs.
My plan is to smoke the brisket for guessing around 4-5 hours, or until the IT reaches ~180. At 180, I was thinking about pulling off, foiling, and letting sit in a cooler for about an hour.
I have had the brisket taking on some rub for about 18hrs and plan to use some mesquite wood chips in the bottom (not soaked).
Any feedback or suggestions would be great. I appreciate it and have a great 4th of July!