Reply to "Looking for Packers Cut Brisket in Mpls/St.Paul Metro"

jimfromweymouth (Guest)

I just did a whole brisket in my 55 without a problem. I just put it on the bottom rack diagnoally and didn't worry about the brisket touching the sides. It got that tip from the forum before I bought my 55. I cooked it for 17 hrs at 225 to a internal temp of 190 and it has to be one of my best brisket ever. I did have 2 10 lb. pork butts above it.Good luck,

10/14/061:42 PM

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