Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Hello all! I bought a Green Mountain Grill and have done 3 briskets so far. Each were 12 pounds. I smoke on 225 and use a heavy pepper rub. I am having an issue with getting the point tender and not over smoking the flat. Suggestions?
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.