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Well, I have it all together for a brisket cook tomorrow. Bought a good looking 12 lb. packer this afternoon, have some wood chips in a container ready to soak in the morning. Have the brisket in a marinate in the frig. Will dry it off in the morning, apply a rub, and put it on the gas grill, indirect, with only one burner lit and on low. After I get a little smoke for a few hours from wood chips in a foil pouch, I'll finish the brisket in the oven. When in the oven, I'm thinking I'll wrap it in foil after it hits about 165, same as I do when using a smoker. Wish me luck. Sad to see the WSM sitting there in a corner, but this burn ban will not last forever. Thanks for all the comments in the thread below where I was asking for help.
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