Kia ora everyone from Christchurch, New Zealand. Total beginner here. My Weber is 2 weeks old. Tomorrow will be my first go with brisket. I tried the minion method for my first go last week but found it was pretty inefficient so I've gone with this snake with a bit of hardwood lump mixed in. I'll be getting up tomorrow morning st 5:30 to get this going.
I'm no Texas pitmaster like a lot of you guys, so keen to hear your thoughts. What do you reckon?
by Mattosan75
2 Comments
I’m concerned that cover is gonna restrict airflow too much and the inside coals might not light
Youve also got a flat. Not a packer brisket. Make sure you have a waterpan and asprtiz ready and what ever method of wrap. Foil boat, foil or butcher paper.
The flat is very lean and dries out fast.