I need pointers. My MES is out of commission until I put the new heater element in; so this will have to be done on my Weber OTG. The brisket is too long to fit under the lid. I'm guessing that I'll have to cut it in half to get it on the smoker. I will use the snake weave and a mix of hickory and pecan chunks in the KBB.
How should I prep the cut? How much trimming does it need if any? How do I go about getting the best results? I will be shooting for a cooking temp of 230 to 250 degrees and bringing the meat to 200 IT. My Maverick ET-733 should held with controlling that.
I see that Jeff put out an article by email on briskets. I haven't read it yet but plan to do so thoroughly. My biggest concern is getting and holding cooking temps for such a long time. I'm guessing upwards of 20 hours , , , maybe more.
Edited by rabbithutch - 8/27/15 at 3:09pm