I am going to be cooking a brisket for Christmas dinner, I will be using the snake method, I have done it before on other smokes and seem to hold pretty consistent temps with it. I will be using a 22.5 kettle with an 8lb brisket how long do you think the cook will take? Any tips would be greatly appreciated. Also what is the best way to find out which way the grain is going when it comes to slicing?
Thanks in advance.