Hey every body.
T.R. Sloan here from upstate SC. I have been following Smoking-Meat.com since somewhere around the year 2000 (and three smokers).
My current model is a vertical propane unit which is no longer in production but serves my needs well.
Have always wanted to tackle a brisket, but it's very difficult to find in my area (except for corned beef style). Managed to find a nice looking 2# cut the other day which will be just right for my wife and I.
Here's my question:
Since this is obviously a much smaller cut than a normal brisket, can anybody give me an idea of an approximate length of time to finish this thing off following the normal recipe?
Thanks in advance for your help!