YES, simple and delicious. Watch the temps and pull the brisket when done (usually 2/3 the time of the pork). Started cold cooker full of hardwood lump and smoke "vessel" full of pecan chips. This is obviously a pork shoulder/leg. I usually cook Boston Butts bone-in.
Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser).
Last edited by mtbchip; 08-26-2013 at 06:56 PM..