Brisket on Kettle
I'll be cooking a brisket on a kettle at a competition soon and I was wondering what your thoughts were on separating the point and the flat and cooking them apart.
Would that cut down significantly on the cooking time? It's the same volume, so I realize that the difference wouldn't be THAT dramatic, but every little bit helps. We will have two 22" kettles to cook with and we have to cook four categories on there.
2 Thessalonians 2:15