Point The Newbie In The Right Direction

[surftrybe]

Hi all, getting ready to do my first brisket - I have a GMG Davy Crockett, so I had to grab a flat and a point separately and will be stacking them in the smoker. Can some one point me to any info on the site that talks more specifically about smaller cuts especially if they are individual. The point I have is a usda; choice at 5.7 pounds and the flat is a usda; wagyu (spelling?) at 3.1 pounds - due to how they fit into the "smoker" the larger point will be on top and the flat on the bottom. Just trying to get some tips that might help with this situation and maybe some estimates on time. I've read some of the good articles on here, whether or not to use the 1.5 rule, or not - thickness vs. weight, etc - wondering if there is anything more related to smaller cuts. Thanks

 

[Winterrider]

Welcome, search forum is very handy for info. I have done Al's method. Very good.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

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