- Jun 13, 2013
- 5
- 10
I am planning to grill and/or smoke a brisket and I need it to be ready to serve for lunch around 1:00 on Fathers Day.
I want to do the low and slow method.
I have read about 24 hour smoking with a really big brisket, but there will only be 6 of us.
I have a gas grill and a charcoal grill. No smoker yet.
Any advice would be appreciated.
I want to do the low and slow method.
I have read about 24 hour smoking with a really big brisket, but there will only be 6 of us.
I have a gas grill and a charcoal grill. No smoker yet.
Any advice would be appreciated.