this is my first enquiry here so lets see how it goes
I want to low 'n' slow a brisket on Friday but i'm only cooking for 4, i don't mind left over but a full packer at 5-6kg is a bit over the top. i've only done this once before and with a full packer, worked a treat, after 18hrs on an off set smoker.
So my question is which bit do you go for if you are asking the butcher to give you 2/2.5kg. Is it the Point or the Flat or a cross section?
i am assuming its going to spend 3-4hrs per kg (1/1.5hr per lb) on a snake system kettle bbq.
Any advice would be great as i'm off to chose tomorrow.
Cheers
Nick