applescrap
Be the ball!
Wife on a whim picked up a 2.5 lb brisket... Not even sure what to do with it. Anyone ever smoked one so small? Would definitely add a couple racks of ribs along with it, but wondering if it would dry out too much. 250 smoker temp till 200-ish internal meat temp is what I'd normally do.
Nope, 200 is 200. Trim, Salt and pepper and cook it to 200. I don't think it would matter if you cooked it at a high heat or low heat. The difference would be how much smoke you could get into it. The lower you cook it the longer it will take, and the more smoke you can put on it. I've heard of people winning awards at BBQ competitions using high heat methods for brisket and pork butts by the way.