Hi fellow smokers.
I made my first brisket yesterday and it was awesome.
I bought a 3lb brisket with a 1/4" fat cap and good marbeling.
I did everything at 225 degrees. I put in in the smoker for 3 hours with mesquite, next time I think I might go up to four hours of smoke.
Next I took it out of the smoker sprinkled it with Famous Daves Rib Rub and olive oil, put it into the oven for four more hours covered.
After the four hours in the oven I took it out let it stand for five minutes, cut off what was left of the fat cap and viola. It was full of
smoky goodness and tender as ever. We put it on buns with some BBQ sauce as well as plain on the side.
All in all it was cooked low and slow for 7 hours and I will do it the same next time but with a little more smoke.
I did not brine it or marinate it overnight.
I have never done one that small but sounds like you nailed it.
I'll be doing a brisket in 2 weekends for my cousin. Every time he comes out to visit, I get a phone call for a brisket order. :D
Where are some pictures? Sounds great!