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1:00 and both briskets have reached 205. Checked for tenderness and probe slides smoothly in and out. Placed both in cooler for resting...

Briskets reached 145 and 150 degrees at about 10:45 (~2 1/4 hours on smoke). There was very little bark to speak of, but I guess I'd rather have tender meat and no bark, than great bark surrounding beef jerky. I wrapped them both in foil and set temp to 275.

Was going to use apple cider vinegar... thoughts?

Aren't these just darling?

Thanks for the tip! With such small pieces of meat, I didn't really know how early to start today. We're having my mom over for dinner at 4pm and the last time I did a brisket with guests, we didn't eat until 9pm! Needless to say, the wife was none too happy. So, I put them on around 8:30...

My wife came home with a couple of tiny, 2lb briskets from the supermarket the other day to smoke on Memorial Day. They both look like flats with the fat trimmed way the hell off of them. I think they were being marketed for pot roast (the first clue was that they had a big sticker on the front...

Hello all, I've learned a lot from reading this forum over the years and finally decided to join today. I'm a "guy", so asking for help isn't something that' natural for me... but on the other hand, I love to learn from others' experiences - so here I am. It took me living in NC for almost 20...