3x SOTM Winner
- Mar 2, 2020
- Reaction score
- EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I’ve seen this online and decided to give it a whirl. On the SmokeFire, at 250. Put on at 11:00am. Around 2:00pm I wrapped in foil with a few pads of butter on top. Removed around 4:30. Temp was around 203 in the meat. Let it rest for about an hour. Everyone liked it. It’s a leaner cut the brisket, but it turned out tender and much like brisket does.