I will be doing a brisket for Easter using the minion method and have a couple of questions
I have cooked a brisket before using a variation of this method (my basket was too small & I had to keep adding coals), but it was during the day and this time it will be overnight.
My questions are....
1) Approximately how pounds of lump (Royal Oak) will I need for a 10-12 hour cook? (I have a larger basket now)?
2) Should I use straight lump, or mix in some regular briquettes?
3) Any other suggestions or hints would be much appreciated.
Also I will be using an All Seasons Feeders offset smoker & Thermoworks Smoke dual channel thermometer.
Thanks for the help
I have cooked a brisket before using a variation of this method (my basket was too small & I had to keep adding coals), but it was during the day and this time it will be overnight.
My questions are....
1) Approximately how pounds of lump (Royal Oak) will I need for a 10-12 hour cook? (I have a larger basket now)?
2) Should I use straight lump, or mix in some regular briquettes?
3) Any other suggestions or hints would be much appreciated.
Also I will be using an All Seasons Feeders offset smoker & Thermoworks Smoke dual channel thermometer.
Thanks for the help
