I've got a relatively small brisket flat that I'm doing up tomorrow while having some friends over. Also got a couple chickens. Any advice for the brisket? It's only about 3.5 lbs, so will I hit a stall? I was planning for about a 6 hour cook and a roughly 2 hour rest wrapped in foil and towels in a cooler. Anything else I should be on the lookout for? Thanks in advance!
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