Need a little advice on a brisket. Myself and a friend have a competition this weekend( first one) Pretty familiar with all the other meats, just need a little brisket advice. Have never cooked a "packer" brisket just flats. Picked up a 13lb. Brisket from SAMs and have a few questions:
Ballpark on how many hours it will take to cook?
Marinate or inject?
Fat side up or down?
Do I need to square it up or just trim some fat off?
I'm cooking on a Brinkmann trailmaster le offset, am probably going to run around 230-250deg. Any help will be greatly appreciated
Thanks!!!!!
Ballpark on how many hours it will take to cook?
Marinate or inject?
Fat side up or down?
Do I need to square it up or just trim some fat off?
I'm cooking on a Brinkmann trailmaster le offset, am probably going to run around 230-250deg. Any help will be greatly appreciated
Thanks!!!!!