Hey: you busy
Me: no- chilling with a few cold ones-what’s up
Hey: I just bought a 17# choice brisket
Me: awesome
Hey: how do I trim it, how do I Season it,what temp do I smoke it, fat cap up or down, water pan yes or no, wrap or no wrap, paper or foil, when should I wrap, when is it done.
Me: hold on brother it’s just heat and meat- seriously H&M.
Hey: I’m using the BGE- give me the Cliff Note version- times an issue.
Me: Day drinking Shiner
Also Me:
Egg at 275* pecan-hickory-mesquite or Oak chunks blend them
Trim all yellow fat and hard knuckle fat
Season with 50/50 KS and CBP
Set deflector plates and place water pan
Set fat cap down on grate close lid
Hey: fat cap up or fat cap down?
Me:drinks beer- thought you wanted cliff notes?
Hey: got it so far, can you explain it in Temps?
Me: egg at 275*, wrap at 165*, remove and put in cooler at 203*
Hey: that’s all I really wanted- just the temps
Me: good luck
Also Me: another beer
Me: no- chilling with a few cold ones-what’s up
Hey: I just bought a 17# choice brisket
Me: awesome
Hey: how do I trim it, how do I Season it,what temp do I smoke it, fat cap up or down, water pan yes or no, wrap or no wrap, paper or foil, when should I wrap, when is it done.
Me: hold on brother it’s just heat and meat- seriously H&M.
Hey: I’m using the BGE- give me the Cliff Note version- times an issue.
Me: Day drinking Shiner
Also Me:
Egg at 275* pecan-hickory-mesquite or Oak chunks blend them
Trim all yellow fat and hard knuckle fat
Season with 50/50 KS and CBP
Set deflector plates and place water pan
Set fat cap down on grate close lid
Hey: fat cap up or fat cap down?
Me:drinks beer- thought you wanted cliff notes?
Hey: got it so far, can you explain it in Temps?
Me: egg at 275*, wrap at 165*, remove and put in cooler at 203*
Hey: that’s all I really wanted- just the temps
Me: good luck
Also Me: another beer
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