I have a 2 1/4 lbs. trimmed brisket that I need to smoke tonight for tomorrow afternoon. My OBS will be busy tomorrow with baby backs. How long do you think it will take to smoke this little guy and can I FTC for 8hrs? If this FTC is too long what is the best way to reheat it?
Thanks for your help
Hi kmk;
Welcome to the forum.
I know this is too late, but if you have the flat end; being well trimmed and that small your end result may be very dry and possibly tough. Those that smoke them that small generally will drape bacon over the meat,or place a rack of bacon above the meat.
You are not going to be able to FTC that piece for 8 hours unless you place a heating pad inside the cooler to maintain a temperature at 140°F and above. That is to keep the brisket out of the danger zone so that food borne bacteria will not grow. So it is best to refrigerate it and reheat.
Let us know how you made out with brisket, try and get a picture or two...we like pictures..