So, my wife has picked up a small, 5lb, brisket flat. I am ready with my yellow mustard and Dillo Dust, but I am wondering about time and temp in my Cookshack SM025.
I'm thinking rub this thing down in the morning, let it set for an hour, then set the oven to 225 and let it smoke to 165° before the foil wrap, then to 190° or so. Then rest for a couple or three hours before eating.
The last time she got one of these really small briskets, I cooked it way too much, trying to get it to 200° before I pulled it.
Will this plan work? Thanks, y'all. Suggestions?