I am new to smoking and I have an 11# brisket that I will need to cut in half (small smoker) do I still go on the one and a half hours per pound o for the 11 pounds or is that now an hour and a half for 5.5 pounds?
You go by IT. You are shooting for around 195°. Start poking it with a toothpick at about 187° and when the toothpick goes in like it is butter it is done.
I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?