Got given a small brisket, about 4kg. I've done a 6kg before and it came out great, but when looking up advice saw this is riiight on the small end of the scale and whats worse - it the point is real thin and it has a loose bit of meat on the flat end (sorta vertical, i can hold it up like a t-shape).

Been reading up and seen a bunch of varying advice, but thought I'd crowdsource some more.

Should I:

• Smoke it as is, ditch anything that looks too dry afterwards?
• Cut this extra flap off and stack it under the thinner bit to "pad out" that end
• Roll it up? I see that's not something you really do with brisket so keen to learn why when compared to a roast
• Cut the point off and cook the remaining 2-3kg by itself
• Cook it halfway then dice it up into burnt ends with some sugary stuff?
• Abandon hope and instead of smoking it i bang it in the slowcooker as a pot roast

BBQ is a Kamodo so can't point the thick end at the heat source or anything.

I am in west northampton, Looking for a smoke up partner. I got everything on me, just dont wanna smoke.

Hmu.

I m 29M

Smoked at 225f- 250f until 140f internal. Then cranked up to 320f for the skin. Took off at 158f and tented loosely in foil for 15 minutes.

It was a whole breast on the carcass. No spritz. No wet brine. Skin was bite through and some what crispy.. Seasoning was a copy of Mccormick poultry seasoning (sage, thyme, spg).

1 breast was enough for 3 people. Sorry no pic of it whole, hangry women ready to eat.

I will thin slice half for sandwiches and chunk up the rest for burritos or ramen.

Best bark I've ever gotten and stayed nice and moist. Thanks u/Bulldog_Fan_4

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