Is there any reason I wouldn't have good BBQ with a smaller cut of brisket? I don't mean the little one pound fully trimmed cut grandma throws in the broiler.
But today at the market they had a cut 2 1/2 pounds and maybe 2.5 inches thick with some fat. Not a full layer of fat, but a decent amount.
Would this be a good starter cut for somebody who grills but is new to the art of BBQ? Anything I shoul dlook for in brisket cuts?