Brisket

Hi Kevin,

Have you ever done a packer brisket on the OTG? I don't have a WSM, although I do have a smokey joe gold mini wsm, the packer wont fit in it. I was thinking maybe using my 22.5 OTG to cook the brisket. Any tips and techniques to accomplish this would be great.

Thanks

-rog

R Cain,
Yes I have done a packer or point brisket on e OTG. I would use the snake method which will do two things. One, allow for the space to fit that big boy and burn slow to keep the temps exactly where you want them. Check out my video on brisket on kevin's backyard which gives great tips. Ideally wrap the brisket at 165-170 and then take it up to 195 internally temperature. From there, place in a cooler for 1-2 hours and then enjoy.

Have a great holiday weekend

kk

Thanks Kevin!