Need Advice: 3 lb brisket
I have a 3lb brisket that I want to cook in my BGE to use for brisket chili.
It is local beef that was given to me by a friend who buys 1/4 side of beef each year.
It appears to be a packer cut in half and is a little of the flat but mostly point meat.
I've only done HH brisket on the WSM in the past.
Should I go low and slow or direct HH?
I do not plan on foiling.
How long approximately for each method?