Thinking of doing my first brisket this weekend. Last weekend I smoked ribs in the newly acquired 26" kettle and maintaining temps was a breeze.
If needed I
can start the brisket early morning (4:00 am) and smoke at 225* but if I don't
need to then why trouble?
So has anyone done hot and fast brisket on their kettle(s)? I was thinking of a temp between 275*-300*. I plan to use a whole packer and of course do burnt ends.
I will be doing the snake method, 2x2x1. I am using a charcoal grate for a 22" kettle to increase the distance between fuel and food, I find this makes me feel better
So your opinions?