I started late so I split the point and flat. I’ve not done that so not sure how it will turn out.
I’m cooking normal with water in the pan. Temp has held 240 all day. Top vent open and bottom three cracked. Cherry for smoke. Weber briqs. It powered through a couple rains today luckily.
They are wrapped in butcher paper currently. I’m shooting for 8pm hopefully. If it works, I will have 12lbs of brisket done in 8 hours. If it doesn’t, I’ll order pizza.
I also used my new Bosch electric blower to kick start the coals. Works great.
Sent from my iPhone using
Weber Kettle Club mobile app