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Guest
Guest
Most of the brisket recipes I see here and elsewhere call for a 10-12 lb. brisket. I have a 5.5 lb. brisket in my freezer that I was going to roast a couple of weeks ago, and never got around to cooking. Now I would like to cook it this weekend in the WSM, but I am wondering what modifications to the standard recipes I should make, if any.
Will it take half the time of a larger one, or not necessarily?
Will it take half the time of a larger one, or not necessarily?