I bought this to smoke on Thursday. It says it's thin-sliced brisket. Is this the same brisket that most of you smoke or is it bigger? One reason I'm confused is because someone on this forum said a brisket can cost in the hundred dollar range, but this was only $18.
I am planning to marinade it overnight and then put on Myron Mixon's "Basic Beef Rub." I'm planning on cooking it 1 1/2 hours per pound until it reaches 195 degrees.
Is there anything I should be on the lookout for? Any tips, suggestions, advice, concerns, etc.? Thanks in advance!