16 lb brisket trimmed to 14 lb .. seasoned with holy cow and Gospel .. smoked with hickory … fat up with the pizza stone between the conveggctor and grate to double the protection … going to sleep to wrap around 5-6 AM
by poisito
3 Comments
Ill_End_8015
You’d better cover the ends with aluminum foil. The parts of the meat that extend beyond your diffuser plate are going to get blasted with direct heat and dry up completely. I always put a couple of full sheets directly on top of the plate also
Even-Conclusion9596
Good luck. I’m sure it’ll be great.
Rbfrs
A drip pan is also a good idea to catch all that fat, I don’t like it burning up and adding a different flavor to the meat
3 Comments
You’d better cover the ends with aluminum foil. The parts of the meat that extend beyond your diffuser plate are going to get blasted with direct heat and dry up completely. I always put a couple of full sheets directly on top of the plate also
Good luck. I’m sure it’ll be great.
A drip pan is also a good idea to catch all that fat, I don’t like it burning up and adding a different flavor to the meat