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I have been cooking these little guys for a while, I do the usual brisket things- trim some of the hard fat off, rub it down with my favorite rub, pop in the fridge over night, then bring up to room temp before going into the smoker. The problem I have with the smaller cut, for me, is the...

IMHO that’s the only way to do wings! Please let me know how your wings turn out! Post up a picture so we can all savor!

Oh yes! Yummy! Went well with a beer!

Thank you! Me too!

Thank you! I smoked them for about 2 hours for the flavor, dunked them in the BBQ sauce then put them on the gas grill to caramelize the sauce.

Man, Wings are my jam! Love wings! And what makes them better is dropping them on a smoker for a couple of hours, get that full flavor of smoke- then dunk them in your favorite BBQ sauce , slap them on the grill for color! Best things ever!

I’m going to try the injection tomorrow- found a 3lbs for a great price (believe it or not with all the shelves empty). Will post if this made a difference in the moisture content.

Looks like a winner recipe, and great step by step overview!! I will definitely try that!

I do whole packers as well, but sometimes I just feed myself instead of the neighborhood, and having a smaller cut is just right

15 hours?!! Wow! It took mine about 9 hours on the smoker. About 5 to get it up to 170 then another 4 hours for the 210, I think the injection might be the way to go!

That is a great idea! About how much do you inject?

I was looking through some of the post about a 2.9 lbs brisket and how to smoke this. As most know, a brisket is why more than 2.9lbs. This. It of meat found at most grocery stores, is part of the flat part of a brisket. Most come pre trimmed of most fat. You have to look hard to find one...