Picked up a 16+lb Choice brisket from HEB this week ($2.48/lb). Done my last couple of briskets on the Kettle with the SnS, so a bit out of practice with the PBC. Going to be serving this at a Fantasy Football draft tomorrow between 12-2pm.
So looking for a little bit of advice from the group...
1) Given the size, 20 inches long, 16 lbs, should I separate this thing somehow (the flat/point)? Interested to hear about how split cooks have gone.
2) When should I throw it on, and how does that change if I do split it?
Thanks!
So looking for a little bit of advice from the group...
1) Given the size, 20 inches long, 16 lbs, should I separate this thing somehow (the flat/point)? Interested to hear about how split cooks have gone.
2) When should I throw it on, and how does that change if I do split it?
Thanks!
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