Those 10 - 15 pounders are full packers which have the flat and point connected. 2.5 pounds seems a bit light for a flat. Do you know if this is the flat or point?getting ready to do my first brisket on my new pit boss. every thing i see is for a 10-15 pounder. Mine is just 2.5 lbs. Any and all advice will be helpful
Sounds like it was severally under-cooked. At 180* your not even into probing territory. With the next one only use time/temp as a guide. When you hit 190* start probing the brisket in the thickest part. It should go in effortlessly. BTW those small flats can be the most difficult to smoke tender.flavor was good with a nice smoke ring but tough as hell. I tried a second one took off at 180. still tough
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