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- Users: shane lindberg
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brisket on a smokey mountain?
I decided to separate the point from the flat. My butcher job was okay, but I have a thinner spot in the middle of the point, overall the point is just thinner. I am sure it will cook more quickly. I did not inject the meat, I hope that it will still stay moist with proper attention. I will know...- shane lindberg
- Post #7
- Forum: Beef
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brisket on a smokey mountain?
sorry for the late reply. I have used the minion method and think I will again. I have an 18". I picked up a full, albeit small, 10-pound brisket at Costco. I have always done my pork ribs and turkey breasts at 200 degrees or so. I think to save time, I will keep it between 230 and 250 for this...- shane lindberg
- Post #6
- Forum: Beef
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brisket on a smokey mountain?
I have a Webber Smokey Mountain which has worked great for smoking under 6 hours. I do not even have to add charcoal to keep the temps. I have been reading about brisket. With the long smoke times is it practical to use this type of smoker?- shane lindberg
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- Replies: 6
- Forum: Beef
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