Anyone ever done a small 3lb brisket on the smoker?

It's just labeled as timed brisket.

I will, just plan other things and stage chicken, hamburgers and sausages along the way.

Oh no. It's def not the whole thing.

I've done it with small ones that had both some flat and point. It doesn't take long for it to hit 165. To get it up to 195 takes another few hours and during that time the flat begins to dry out. I don't wrap it to get past the stall. With a small one I probably should. That obviously would allow to remain moister. It's not the best, but if you're in the mood for barbecue, it's going to be better than any restaurant brisket you'll find in LA.

I do it all the time. The grocery store by my camp sells little 2-4 pound brisket points. Theyre just cheapo Select cuts but they turn out really good. Smoke for a couple hours then wrap in foil or foil pan with a little water for a couple more hours. Makes awesome shredded brisket for tacos or sandwiches and you get some some flavor.

225 to 250

I’ve done it, but I always just make burnt ends out of the whole thing instead of slicing or pulling.