The conventional wisdom here and in most recipes I have found seem to feel strongly about smoking a whole brisket versus a part of one. Well, I bought a brisket("flat cut" right at 5 pounds) before I knew any better, so now I must make the best of what I have. So, the question is this... what might I need to do differently with this smaller cut than I would do with a whole brisket? Obviously, the cooking time will be shorter. What other considerations?
post #1 of 8
7/10/08 at 1:38pm