Originally Posted by okie smoker
Well, that idea wouldn't work. I want the trout to be done earlier so we can munch on it for lunch.
Picky picky picky :D
Frankly, I would use the weber for the fish. Lake trout is very fatty and even the fat dripping may be enough to get some fishiness onto the brisket. Plus, you can have the fish and brisket at different temps that way.
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