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Old 12-23-2011, 05:17 PM   #1
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Join Date: 04-05-09
Location: Perryville
Default 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?

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