Porky
is Blowin Smoke!
I just picked up to Choice brisket flats 7 lbs each and need some input on how to do these in my Party. Injection suggestions? Which shelf to cook on? Fat cap up or down?(Please just tell me the preferred way) I will be cooking with my Guru set at 225 or should I adjust this-higher/lower? I will take it to 165 and then foil to 190 or should these temps be altered? The only other things that will be in the cooker are 4- 1lb fatties and some italian link sausage. These will be put on later in the cook. All suggestions are welcome. Thanks in advance.