Found this baby Grimmie brisket in the bottom of the freezer. Was originally intended for a non-smoking cook-up, but thinking of having a go at cooking it up tomorrow on the WSM. It's about dinner plate size, 2.3Kg point end and about 2 - 3 inches thick.
Plan would be SPG rub, on at around 250 for ??? hours then wrap to get through the stall. Off and into an esky to rest in time for Fathers Day dinner.
- Do you folks think it's too small to smoke?
- Assuming it's OK, any ideas on how much cooking time I should allow for such a small cut?