Thoughts on this brisket

[Paige Anders]

I was in the store and saw this cut of brisket for for just over 9 bucks so I grabbed it. It weighs a hair under 3 lbs so I figured I would do burnt ends or something with it. Any thoughts on what some good methods would be? I've only done a cpl of packers before but nothing this small. Here's a cpl pics of it.

 

[Dave Penn]

I like doing these partial or "mini" briskets. There isn't the pressure of doing a whole packer. If it turns out great, it's a big win; if not, it's a small loss. I'd probably do it HH and make sammitches out of it. If you have some left over, there's no better chili meat than smoked brisket; in fact, that's the destination of most of the briskets I do nowadays.

 

[Clint]

that looks like a center cut (point bottom/left, flat top/right) like I've bought a couple of times as a kit (spice packet, etc) for corned beef. I'd probably go with the high heat method since it's so small.