Search results

  • 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.
  1. S

    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...
  2. S

    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...
  3. S

    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?
Top Bottom
Back
Clicky