A friend of mine had a cow slaughtered and gave me the brisket to smoke in my 025.
The problem I have is that the cow must have been really small because I never saw a brisket this small. The thickest part with the point is only about 2 inches thick and the flat tapers down to nothing. I don't know what it weighs either.
I will smoke it to around 190-195 but due to it's size I have no idea how to gauge approximate cooking time.
Can anybody give me some advise or basic guidelines on cooking time?
Original Post