I decided to do a last minute brisket. It's my first one and all odds are against me but I needed to do it or else it will never get done. I'm not expecting anything great cause I rubbed with ground black pepper and salt. It's a 2.5lb flat. It is seen here with the smoker set at 260-270. I will smoke for about a few hours and check the internal temp. Once it's close to temp, I'll start the toothpick test. I'm hoping it won't take too long since it's a really small one.