I bought a 5 lb brisket flat, a little fat on the outside, moderately marbled.
I smoked until 140, and noticed that the brisket seemed to be plateauing at this point. I decided to assume this to be equivalent to a bigger brisket stalling at 160, so I decided to foil at 140 as an experiment. I took it to 200, and pulled it to a cooler, resting it for 1.5 hours. It was heavenly; I am new at this, and dried out a larger brisket beforehand, but now understand why people like brisket.
I used the BRITU rub, sprinkled lightly, and then sprinkled a light coat of McCormick's steak seasoning on top for good measure.
I will no longer shy away from the little briskets and will use this method in the future, as it is nice not to have to buy a half a steer for just my wife and me!
Robbo
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