re: Help with smoking a brisket please

Here's a small 3 pounder I did a while back:



I did it all in a gas smoker without wrapping in foil. I injected it with 6 ounces of beer, a cap of liquid crab boil, some Tony's, onion powder, garlic powder, and worchestershire. Similar rub on the outside minus the beer and crab boil.

I pulled it from the fridge and let it come to room temp. Fired up the smoker at 225. Threw it in turning occasionally. Temped at 4 1/2 hours and it was good to go. Let it rest, cut it against the grain with an electric knife.

The thing I noticed between small and large cuts is to go with a lower temp. I try to keep it around 215-225. With larger cuts, it seems more forgiving with the temp over a longer period of time.