Gonna HH brisket on the kettle
Don't have a proper smoker (don't let the signature fool ya, ECB is long gone), so I'm going to try and use my trusty 22 OTS as a smoker for the first time. I'm tossin' this out there for general evaluation and tire-kickin'.
Try to find fire brick today to serve as barrier. If can't find any, will use a foil pain (the outside edge to serve as barrier).
Minion method. Probably put about a dozen lit on top of the unlit Kingsford Blue briquettes. Put one or two good sized hickory chunks on one edge of the lit.
Get a 8-10# packer today. Do any required trimming this evening, slather on mustard, then rub it down, put in fridge overnight.
Already have a few chx breasts in the fridge that need to be cooked, so will put them on after I pull the brisket and put it (foiled) into an Igloo.
Will put on a few rounds of sausage close to the chicken being done.
Put on the brisket, fat side down, as the lit is put onto the unlit. Hope to maintain about 325 deg (measured with thermo placed through the dome vent). Add hickory chunks (or chips) as required for temp throughout the cook.
Cook it about 2.5 hours, then pull it, foil it, and put it back done for another 2 hours or so. Pull it for good when a probe goes through flat like butter.
Foil it, put it in Igloo with warm towels that just came out of the dryer. Let it stay there about 45 minutes, take it out when I pull the chicken and sausage.
Trim excess fat from flat, slice it up, and serve on platter along with chicken and sausage. Bowl of warm Head Country sauce set out. Sides of tater salad and beans. Onions, pickles, and cheap white bread available, of course. Will save the point for chopping and top with baked taters later in the week.
Does this seem like a reasonable plan? Would like some feedback before I green-light it.
alan. 22.5 Weber OTS. "Meet the new boss. Same as the old boss". - Pete Townshend