Good day all,
Another beautiful sunny day here, perfect for smoking a brisket so I pulled out another brisket from my neighbor and although it's 4 lbs it big and thinish. I made the last one as is and it didn't take long to cook, this time I'm thinking of folding it in half to get a "normal" thickness. There is no fat cap but I have nice slices of pork fat from the butcher which I'm planning to put on top during the cook.
Appreciate any thoughts or guidance on this plan, smoker is warming, I'll start the pellets going soon. This will be my first brisket on my highly modified MES30 digital with PID and mailbox.
Would you put the pellet tray in the smoker or in the mailbox?
Thanks all.
Cheers
Another beautiful sunny day here, perfect for smoking a brisket so I pulled out another brisket from my neighbor and although it's 4 lbs it big and thinish. I made the last one as is and it didn't take long to cook, this time I'm thinking of folding it in half to get a "normal" thickness. There is no fat cap but I have nice slices of pork fat from the butcher which I'm planning to put on top during the cook.
Appreciate any thoughts or guidance on this plan, smoker is warming, I'll start the pellets going soon. This will be my first brisket on my highly modified MES30 digital with PID and mailbox.
Would you put the pellet tray in the smoker or in the mailbox?
Thanks all.
Cheers