Taking the plunge w/ my first brisket.
I was a Sam's on Thursday and thought I'd pick up a pack of butts. To my suprise, they had packer briskets. One was 11 lbs. and the other was 16lbs.
I chose the bigger one.
Log onto this site to review how to prep this hunk of cow, and I read that I should have selected the smaller one. Ouch. Somewhere on here I read that no matter what I do, this old tough cow will end up tough. Sure hope not.
Turns out that it had a fat cap a good inch think, so I lost a good deal of weight trimming that off.
It was still too big to fit on the top grate. I used bamboo skewers to fold over the thin end and pin it to the middle.
Fired the weber using Minion, and threw in about five baseball sized chunks of oak. I'll check back with some results later.
Good luck to all the Super Sunday smokers. This forum has been great to me for the past few years. Just registered this week, but plan on giving back a little to this forum in the future. Lots of great advice and help floating around these parts.