1st Brisket


 
I would say on a brisket that small do not trim any fat off. Cook it at 235 or lower an dwhen it hits 160 meat temp foil and add 1cup beef broth and take to 190. I've never cooked one that small >i would be scared of drying it out.I'm sure someone mught have a better idea than me.

Good luck
Jeff
 
I would say you might be looking at an eight hour cook or less. Like everyone says on this board, all Briskets are not alike.
I do mine all fat side up and pull it when it hits 185º. I wrap mine in foil, wrap it in towels, and place it in a dry cooler. Mine stay in the cooler for a few hours until its dinner time.
Use the Minion method as well, it's great, fast and simple.
When all is said and done you probably wont have any left overs for the next day.
 
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