Originally Posted by Ackman
Years ago I kept getting hockey pucks when I cooked briskets---using 2-3 pounders--didn't know about packers....as far as I am concerned all the advise you get here on cooking briskets is directred to 12+ pounders
Agreed. A 2lb brisket is pretty much only gonna be good for braising. None of the established popular methods will work for something that small and with that little fat.