Smokin Brisket

Welcome to the group. I see this is your first post. So when you get a chance will you drop by roll call so everyone can give you a proper SMF welcome.

Most people do brisket between 230° and 250° You can go higher temp if you need to. Slow and low is what most people do. 

I have never seen a 2 LB brisket. I am thinking maybe a small point? The rule of thumb on a full brisket is 2 hours per LB at 240°. I don't think a 2 LB will be any where close to that rule. For sliced shoot for 195° or so. I use the toothpick test. I start at about 190° and when the toothpick slides in and out with no resistance it is done. On a bigger brisket I wrap in foil for at least a half hour then slice. 

Patience is your best friend. Keep control of your smokers temp and enjoy. Remember to post a Qview.

Happy smoken.

David

Today, I smoked a large brisket, cut in three pieces, in a Masterbuilt smoker.  I cut the brisket, then rinsed, dried with paper towels, applied BBQ rub, then allowed to sit.  Set thermostat at 225 and added hickory and apple wood chips.  After temperature reached, I placed brisket in and cooked until each piece reached at least 190 degrees, which took approx. 11.5 hours.  I let it sit for a time under foil in a cold oven to cool, but the family couldn't wait any longer for samples.  We sliced, but it pulled apart so much it will be chopped when served.  We smoked some Italian sausage too.  The house and backyard smell great.

That sounds good.  I read somewhere (maybe on this forum) that apple wood softens the effect of the hickory.  I always hit my smoked meats hard with hickory smoke, and some might think it is overwhelming, so I used the apple for that reason.  The chopped/sliced/pulled brisket is in the fridge today and at least some of it will be on the dinner table tonight.  Can't wait.

If your temp gets up too high, you'll have some burning.  And if your humidity gets low, it might dry out.

One other tip: Trim the hardened fat down to 1/4 inch at most.  Mine had some heavy chunks of hardened fat, so it required some trimming.  I still ended up with some portions that were mostly fat, which I discarded when chopping/slicing/pulling.

Happy smoking!