Hi all, So my Nan bought a small (2.5 lb) brisket cut by mistake the other day, thinking that it would be OK for our Sunday roast dinner (we're in the UK), but I'm pretty sure that it wouldn't have turned out very nice so we went out for dinner and I've decided to try smoking the cut today instead. I have never smoked meat before and I rarely even grill outside (due to the great British weather), though after seeing a few videos by Meathead and some of the threads on SMF, I figured I'd give it a try... Then I realised that a 2.5 lb cut is ridiculously small and hard to do right but I'll just have to work with what I've got. I'm using our cheap Weber kettle-like grill with a 2-zone setup, with Hickory wood chunks and apple juice in a pan beneath the meat, as in the pictures below. The rub is Mike Mill's Magic Dust and the cut was marinated overnight in the fridge. Smoking between 230-260 F. Will post more updates as I go. Fingers crossed!