I have a beef brisket I am going to cook tomorrow. I've got a Masterbuilt electric smoker. The brisket is small, 2.67lbs. The only other beef I've done was a tri tip last weekend that was a similar size . I searched around and it seems that people do brisket at a higher temp than tri tip, like 250, and to a much higher internal temp, and allow for a much longer rest time. I did my tri tip at 200 and finished at 225 and it only took 2.5 hours, internal temp of 140, foiled and let rest for like 20 minutes. Perhaps I did it wrong but it came out well in our opinion, in fact my wife said it was some of the best she'd ever had, not too red, cause we like more medium. Just enough pink in the middle. I feel like I'm gonna murder this brisket getting the IT as high as I've searched.
I am reading that people do brisket for way longer than that for a similar size cut. What say the experts?
Good smoking temp?
Approx. cooking time?
SPOG dry rub or got something better? How long to let it sit with rub before smoking?
Thanks in advance, kinda new to this. Just confused why it would be so different than smoking tri.