Recent content by tbone1951

Thanks for the info. Planning on an 20 hour smoke for this 14 pounder. Using Minion method. How long before I'll need to add fuel? And where do I stick the temp probe?

Gettin ready to do an all nighter with a 14 lb brisket. Got it all rubbed up and charcoal lit. Need suggestions about whether or not to split the flat from the big end before cooking. Seems like the flat will be done WAY before the thick end. Could put the flat on the top grate and big end...