I have just gotten my CS, and cant wait to put some meat in it. I am starting off with a samll 2.5 lb brisket (i know its small but have to start somewhere). What is a good temp and time to cook it?
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That's not a brisket; that's a big steak.
You'll have to add fat one way or the other or you'll get jerky. You can inject or mop copiously, or lay a lot of fat on top.
Brisket normally cooks at about 225 for an hour or more per pound till it hits an internal temperature of about 190. That small of a brisket may take a lot longer per pound.
Good luck, you've got a challenge ahead of you.
You'll have to add fat one way or the other or you'll get jerky. You can inject or mop copiously, or lay a lot of fat on top.
Brisket normally cooks at about 225 for an hour or more per pound till it hits an internal temperature of about 190. That small of a brisket may take a lot longer per pound.
Good luck, you've got a challenge ahead of you.
hey, guy... that brisket came from the supermarket and was not meant to be smoked... it's just too tiny and highly trimmed. You gotta find at least a whole flat with some fat still on top (about 5-7 lbs) if not a full brisket with the flat and point together (10-14 lbs)... you can get these in cryovac bags at any costco, sam's club, etc. Then check the archives for lots of direction...
I had a 6 lb in the cart until my wife said "lets just start off with this small one." Oh well, I am going to try it anyway. It is a flat, I guess I will inject it and put some bacon on top to try and keep it moist. I will report back here with the results, maybe my stupid buying mistake will benefit someone else.
You haven't been around us long enough. No stupid mistakes here, no sir... 
Good thing about Q in a CS, "most" of your mistakes you can eat.
Not stupid buying a flat, just a little more picky. Take a peak after it hits about 170 internal. If it looks like the edges are drying out, take it and wrap it in foil to hold some moisture in. Sometimes I'll spray it with a little beef broth for moisture.
Just keep an eye on it and learn to "see" what it's telling you.
Keep really good notes. Hard to repeat the good ones if you don't write it down, and it's certainly easier to make mistakes again if you don't write them down too.
Smokin'
Good thing about Q in a CS, "most" of your mistakes you can eat.
Not stupid buying a flat, just a little more picky. Take a peak after it hits about 170 internal. If it looks like the edges are drying out, take it and wrap it in foil to hold some moisture in. Sometimes I'll spray it with a little beef broth for moisture.
Just keep an eye on it and learn to "see" what it's telling you.
Keep really good notes. Hard to repeat the good ones if you don't write it down, and it's certainly easier to make mistakes again if you don't write them down too.
Smokin'