I have a small gas smoker and I've been successful (at least in my opinion) at smoking ribs and pork butt, and even chicken. The question I have is about brisket. And here's my issue...I don't need, nor do I have room for, a large brisket. We have a store in town that sells what they call a beef brisket roast...they're about 1-2 lbs, but they are fully trimmed and have very little fat. I need help smoking these things, because it's just me and my wife eating so I don't need a 20 lb brisket.
Here's what I have tried with the small brisket "roasts." I cover the top with bacon to simulate the fat back, and smoke them on the rack until they get to about 160 degrees. Then I put them in a foil pan with a little beef broth and cover it until they reach about 200 degrees. Then I take them out again for a short time to try and get a crust on it. I've been able to get them fairly tender this way, and they have good flavor, but they're still not as juicy and tender as I'd like.
Everything I find online about smoking brisket assumes a 20-80 pound cut, and anything I've found about small briskets is still assuming around 10lbs. Maybe what I'm looking for is just not possible with such a small cut with no fat, but any advice would be much appreciated!