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Unread 04-12-2010, 08:31 PM   #4
landarc
somebody shut me the fark up.

 
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I have found that 275F does not work for me for a small brisket, I have done better under 250F (yes, I know, seems like a small difference). Other than that, what Brian said will work. I do not foil, but, I rarely cook that small of a brisket. Foiling feels like the right idea to me.

I do like the Night Train experiment as a learning process that does produce a tasty meal at the same time.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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