Pete Watt Scottish Border
New member
Our first try at brisket was a massive success on the succulence front and a total failure on the smoking. The weight of the meat was 3 pounds. We suspect the recipe as it talked about 10 hours in total really referred to a much larger joint. If we worked out pro rata timings is that reasonably accurate or should we trust the thermometers?
Should we have put the tin with the wood pellets directly on the coals?
Sorry to be a pest if these are already answered on the forum.
Pete
Should we have put the tin with the wood pellets directly on the coals?
Sorry to be a pest if these are already answered on the forum.
Pete