Greetings! First time to thread...
Through all the posts on here, I have been very successful smoking briskets. Thanks for all the tips!!
I need a quick answer! I bought a "super trimmed brisket" for Mother's Day. This was small enough to fit on my smoker grill.
PROBLEM: While it weighs close to 5 and a 1/2 pounds, the thickest it gets is about an inch and a half. Almost looks like a long 'flat'.
My question is about how long should I anticipate cooking it? I'll be checking the temp for doneness, but I just don't know what time I should start it.