Quote:
Originally Posted by houstonwhodat
Yeah that's the plan.
I have the Weber charcoal holders if I want to put the charcoal on each side and the brisket in the middle.
But I tried that on ribs before with a rib rack and I think I get too much heat on each side.
Definitely want to have some good burnt ends.
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I once turned an entire brisket - flat and point - into a massive pile of burnt ends. It was delicious.
Pretty sure I took a couple years of my life off, but those are the crappy years anyway.