7:30 am here.
Just picked this up
I have never cooked one.
I have a 4 burner gas grill. Current plan is indirect heat only using the right 2 burners for heat, placing brisket on left side.
I have a small cast iron smoker box for some chips and not really looking for that dark black outer crust.
Just something palatable and tender with good flavor.
Please give a little advice using the tools I have above...there are no other options at this time.
Rub?
Temp to shoot for?
Dumb idea and just wasted the $$?
Wrap in foil? If so when?
Do you let it rest? I would like it to be medium if possible.
I would like to have this tonight since its dates today on sale.
Just picked this up
I have never cooked one.
I have a 4 burner gas grill. Current plan is indirect heat only using the right 2 burners for heat, placing brisket on left side.
I have a small cast iron smoker box for some chips and not really looking for that dark black outer crust.
Just something palatable and tender with good flavor.
Please give a little advice using the tools I have above...there are no other options at this time.
Rub?
Temp to shoot for?
Dumb idea and just wasted the $$?
Wrap in foil? If so when?
Do you let it rest? I would like it to be medium if possible.
I would like to have this tonight since its dates today on sale.