- Joined Nov 26, 2009
Got an almost 12lb brisket on the Char Broil today. I've separated the last few I've done and trimmed them quite a bit. I've also been injecting and didn't on this one. I'm leaving this one whole and tried to leave a little bit of the fat cap. Been on since 10 at between 220 and 240. I've also finished the last few in the MES to save fuel and make temp regulation easy. I'll probably do the same with this one. I put some of the trimmed fat on the warming rack to let it drip and I haven't needed to spritz yet.