Itching to smoke again... tomorrow is supposed to be in the 30's, so it beats the last time I smoked at 7 degrees (-11 with wind chill). I have a small amount left on a gift card to a local store called Meat Lodge. They carry smaller brisket flats which I figured I'd smoke and turn into french dip sandwiches.
My only smoked brisket was a full 14.5 lb packer. Any advice on doing a smaller flat? I read somewhere on here to do it fat side down? I did the packer fat side up.
Planning to keep the drippings for making the au jus for these.
Thanks in advance for any advice
My only smoked brisket was a full 14.5 lb packer. Any advice on doing a smaller flat? I read somewhere on here to do it fat side down? I did the packer fat side up.
Planning to keep the drippings for making the au jus for these.
Thanks in advance for any advice