Smoked Brisket Flat | How To Smoke A Beef Brisket Flat on the Big Green Egg

Smoked Brisket Flat | How To Smoke A Beef Brisket Flat on the Big Green Egg
For more barbecue and grilling recipes visit: howtobbqright.com/
Brisket Flats make excellent smoked brisket. In this video I smoke a brisket flat on the Big Green Egg. You want to look for a brisket flat that has a uniform thickness with a good layer of fat on the bottom side.
Remove the beef brisket flat from the packaging and rinse under cool water and pat dry with a paper towel. Remove any excess fat from the beef brisket (top) side and any aging from the outer edges. I don’t trim any of the fat from the bottom because it acts as a natural insulator keeping the flat moist.
For smoked brisket rubs, I use a 3 step seasoning method. First the brisket gets a good dose of my AP rub on all sides.
The AP Brisket Rub is:
1 Cup Salt
½ Cup Granulated Garlic (not powder or garlic salt)
¼ Cup Ground Black Pepper
Next the brisket flat gets a layer of The BBQ Rub. Flip the brisket fat side down and pat the seasonings into the meat. For the last layer use a coarse ground Steak Seasoning to give the brisket bark more texture and a little flavor pop.
To cook, get your smoker to a running temp of 250 degrees with a couple of chunks of pecan and hickory for smoke.
Once the smoker has stabilized, place the brisket flat fat side down. The goal here is to keep the lid closed and hold the temperature steady at 250. For the first part of the smoking process we’re looking to get some color on the outside of the beef brisket and raise the internal temperature slowly to 165 degrees. It should take about 4 hours on an 8lb flat like this one. Keep an eye on the brisket color it’s the best indicator at this point. When you see the beef brisket getting dark, it’s time to wrap.
I use a crisscrossed layer of aluminum foil to wrap the smoked brisket. Center the flat on the foil and bring the edges up and around the brisket. Before closing the foil, pour in 1 cup of beef broth for additional moisture. Seal the foil tight and place the smoked brisket back on the smoker.
At this point time is out the window. You want to monitor the internal temperature of the brisket because this is where you can ruin a brisket flat. Brisket Flat is done when it hits right at 200 degrees and if you over shoot it there’s no coming back. I highly suggest investing in a good probe thermometer like the thermoworks DOT or Chef Alarm. At first the temperature will move a little slow but when the flat hits 185 it’s going to gain temperature fast and you need to be there to get it off the pit. It’s also a good idea to test the doneness with a separate thermometer. Not only are you verifying internal temp but you can feel how the probe goes into the meat. It should have little resistance at this point which is a good indicator that it’s done.
This last piece of advice will step your brisket game up big time and that to let the brisket rest for several hours. It’s as simple as wrapping the flat in an old towel and placing in a dry cooler with the lid closed. Leave it in the dry cooler for a minimum of 2 hours, but you can go up to 6 hours. The resting period allows the brisket to calm down and recover some of the moisture lost during cooking.
After a good rest the smoked brisket flat is ready to slice.
Unwrap the foil and place the smoked flat on a cutting board. Don’t just toss the foil out though, all that juice that cooked out can be used for Au Jus after separating the fat off the top.
Before you slice the beef brisket flat locate the direction of the grain. Move out to the edge, and make your first slice Across the Grain. This is crucial, all of your effort will be for nothing if it’s not sliced properly Trust me on this! Don’t be scared to pick up that first slice and inspect it. Make sure you’re hitting it across the grain. After that the rest is easy; just make repeated slices about ¼” wide down the rest of the brisket flat.
If there’s any excess fat on the bottom of the slices you can remove it, but I usually leave it attached because it’s good eating! Brisket, especially the flat, can be tricky to perfect but if you season it well, get some smoke on it for a couple hours, wrap and closely monitor the internal temperature, and last but most important rest for a couple hours… you will be well on your way to brisket nirvana.
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.c...

[@barrsteve7347]

Malcom, your vids give us amateurs a glimmer of hope. Well done. I thoroughly enjoy your channel.

[@michaeldehoyos6004]

The high pitch sound my god!

[@thebigaman101]

I have a feeling the target demo for this video is too old to hear it. So awful though.

[@Edddi]

Thought I was losing my mind for a second fuck

[@backyardmowerracing492]

I literally didn’t notice it till I seen this comment. Now it’s ear Piercing 😂

[@wamzamsauce9120]

Luckly i seen this coment

[@dank9288639]

it made me go bald and lose my eye brows

[@AntonB4444]

8 years old!!!!!! Who cares listen today was my twins first birthday I decided to smoke a brisket and came here for help……. Let me tell you the 10lb brisket was gone in an hour and all I did was follow this legend right here please don’t go anywhere else for your BBQ

[@DemocracyOfficer2485]

Yeah there is a terrible audio ring in the background that makes this almost unwatchable. Shame cuz that brisket looks amazing

[@bryanfox2735]

Do you ever watch your old video’s to see how nervous you were back then??? Becouse you have come to the top now days sir!! 👀💯🇺🇸💪😎

[@kingfisheroutdoors4497]

This dude is good. He's the go-to man on bbq

[@Chocolateduc9]

This video audio is horrible, it has a high pitch noise, almost unbearable to listen.

[@EonKerewaro]

Damn... I cant watch this with the high pitch :S

[@craigrose7182]

Made it last night on my egg. Went in at 7pm, wrapped at midnight. Removed at 6 am and served at noon. Off the charts! Thanks for detailed video.

[@mictdave1]

Craig Rose what were your temps on the smoker? Especially from midnight to 6am?

[@chrisfuryguitar]

Hey Malcom, I followed this recipe for Christmas dinner yesterday for our family and it came out phenomenal!! Everyone was blown away and it was easily the best thing I have smoked to date. I watched and repeated this video so many times throughout the cook that I feel like I'm friends with you and I have to thank you for an amazing job documenting and taking me through each step. I'm looking forward to trying some of your other recipes, you rock!! Thank you!!

[@thumpyking]

I really want to watch this video, but my goodness, that high pitched noise is unbearable!!

[@embecmom5863]

What high pitched noise

[@redstone5149]

I don’t hear it

[@erinp.5958]

Dude i thought i was hallucinating that shit hahaha

[@saahdhassan7323]

When I die and pray to go to heaven I won’t this beautiful man to cook for me forever

[@traymuse3810]

Want

[@kotaman232]

Anyone else hear a high pitched noise or just me

[@lucidvisions623]

Same bro

[@BobPapadopoulos]

That high-pitched whistling sound in the background is incredibly obnoxious.

[@rohitkhurana1968]

Bob Papadopoulos i thought it was only me

[@playerkingofnewyorkcity2581]

i know right

[@kurse333]

I thought it was in my house until the video ended, then I saw this reply...

[@amandakay5869]

I dont hear anything...

[@McNamEvan]

Dude I can't even watch it

[@jeffgrim4315]

“I just want the essence of beef.” -Malcolm I love this man, lol 😂

[@holdengray3440]

Nice video. I liked that you summarized what you did at the end and went over all of the steps.

[@norbertomoran4575]

You can always tell from someone’s demeanor and how they talk if they’re decent folk. This dude right here, no doubt in my mind he’s the real deal.

[@spkendrick]

If you get to 200 degrees and the brisket is slightly tough still, do you cook it longer?

[@andrewhunt3354]

Followed you recipe exactly other than I use my traeger. I had a 7lb flat trimmed it nice. 250 on the T. Bout 4-4.5 in I reached 161 IT so pulled and wrapped it it. Another 2 hours go IT is 204. Took it off the smoker and rested it as you did for 2.5 hours. Finish product was tough and dry. Any other advice you could give me? Thanks Malcolm.

[@bglavey]

Andrew Hunt I had the exact same results. It was a huge bummer.

[@dank9288639]

@@bglavey yeah me too wtf. did you guys ever figure this shit out?

[@Frosty_tha_Snowman]

Ahhh there's an awful high pitched ringing noise coming through the sound on this video

[@bryanfox2735]

Your top G now now bro!!!! 👀💯💪🇺🇸😎

[@FloggingMicah]

"The essence of beef" by Malcom Reed

[@ryo1549]

One of my favorite channels! I never thought to try to cook a brisket fat side down on the egg! Im gonna try it next time.

[@ichabod13]

9am and I'm sitting here almost drooling. Great video!

[@stewdun2426]

thanks for a "at home" instructions - as opposed to competition. Finding whole briskets in our locale is very difficult - but the flat appears every once in a while - glad to see you can still have decent Q.

[@powercityeatery264]

Why are you cooking it fat side down? I’ve always been taught fat side up so that juices drip down over the meat.

[@aceplayer555]

He kind of explains it. You want the fat pointing towards the heat source to prevent the meat from charring. Most retail smokers have the heat coming from the firebox at the bottom of the smoker. Some proffesional smokers have the heat coming from the top, so they'll let the fat be on top. Don't worry about getting flavor from the fat, if you do this right, you'll have plenty of flavor!

[@deiantehardwick8045]

This video right here is what gave me the courage to finally do my first brisket flat. I pulled mine at 201 and its soooooo juicy and tender with great bark! Malcolm you are a bad dude!!

[@smokehousestu9614]

Hey Malcolm, this video and many of your others are such a big help for getting people into BBQing and taking it to the next level, I am doing my first large brisket flat and followed your instruction to the letter. Really looking forward to the rest of the cook and the eating. Many thanks for making our lives a lot less stressful and a lot more enjoyable.

[@SamirSamir-cd4qh]

Doing my first brisket flat, immensely helpful having your videos to reference. Thanks and keep it up!

[@matthewbutler8547]

I know this is old but I’m about to do this for the first time tomorrow. Would you recommend wrapping in foil or butchers paper? I can do both. Thanks!!!

[@phillipb9977]

If you haven’t done it yet here is my 2cents ..Foil speeds up the cooking process a little and can mess up the bark with the moisture it keeps in there.. butcher paper is to me a better choice on keeping the bark.. both work fine for backyard home cooking though. Good luck!

[@0713mas]

Just a killer recipe!!! Thanks so much for letting us Dad's be the dinner winner every once in a while, by sharing your knowledge!

[@michaeldrury6375]

what causes a brisket flat to be tough? I followed this video, 8lb flat, wrapped at 158, cooked to 202, rested 4 hours, it was tough and chewy, any suggestions?

[@byoung1520]

I just cooked my first brisket using this recipe. It's a little after midnight and I just tasted it and it was amazing! Very juicy and with lots of flavor. Thank you for sharing this recipe Malcolm!

[@kenbordner6423]

Thanks for a very informative video.smoked my first brisket ever on my Kong “kamado” grill . Turned out great !!

[@joshfurgye6328]

Malcom, can you do a video of cooking a full packer brisket on a Weber Kettle?

[@freeg23]

Delicious looking brisket right there Malcolm! You've got that BGE workin' overtime!

[@ton08tri]

When that brisket slapps each other, I died laughing 🤣 😂

[@thebuckeyebbq5424]

Great video, so glad I've found your videos. Few questions, one what size egg do you use, and do you participate on the big green egg forum.

[@picklemetimbers3003]

Love how Malcom cooks. Been using his methods for years now.

[@EdHourigan]

Another great video. Planning to make 3 flats for July 4th ( 15-18 ppl ). Going to follow this video pretty closely. Thanks !

[@jshel4892]

Malcom, dude this is excellent..Did exactly like you did and my brisket was awesome...Hands down the best brisket I ever made..Temp control maintained texture and the cooler for two hours🤫😬❤😎man.You the man...😊 thanks..🤑

[@phaze426]

First, thanks for all your great videos! I know this video is quite old, so it's a long shot, but I figured I'd ask a question here. I'm about to try my first brisket on the Big Green Egg this weekend. I picked up a whole brisket, not a flat, from my local warehouse club. I have two questions: Can I just put the whole thing on the Egg and follow these instructions, or do I really need to separate the flat and the point? Secondly, in your other "Smoked Brisket Recipe" video you smoke the whole brisket fat side up to render flavor into the meat. In this one on the egg, you put the fat side down to insulate from the heat source being on the bottom. Would this method still be the same for a whole brisket?

[@bearvonsteuben9675]

Hey, Malcom, looks just right! After years of WSB/PBC cooks, I recently got a Camp Chef Woodwind Pro…my first pellet. I did a few racks of babybacks on it, it worked great, but now I’ve got a so-so flat ready to go. I like the idea of going fat side down plus the triple seasoning, so I’m going to give your recipe a shot this week. Thanks for doing this! I’ll let you know how it went. 🤞

[@TheAlex5446]

1hr is plenty of time for it to rest 4hr is crazy

[@jalleman61]

Hell after 1 hr,Im already drooling like a love sick dog.Its ready

[@Condor1970]

I cooked a 5.5lbs flat yesterday. It turned out beautiful, but seemed a little dry. I wrapped in foil with a half cup of beef stock at 160, and took it out at 200F. It was good, but I had to make a little gravy from the au jus in the foil, because the meat was a tad dry. I wonder why that is?

[@Condor1970]

Yes, I had it wrapped from the stall up to 200F. after it was done, I put it in a cooler and let it sit for almost 60 minutes. It could be the cut, who knows. All I know, is that it was delicious, just a tad on the dry side. Of course, it was the flat which is leaner/drier than the point. I'm just wondering if this is what I expect from a flat as a standard, or should I try a point cut next time?

[@charley1363]

Condor1970 it was probably dry because you should let it rest for 2-4 hours

[@gtrevino50]

"Slap each other and touch itself" will be my new line. Thanks for the vid. I've been thinking about smoking a flat since I have a small family and wasn't sure if it would dry out or get tough.

[@LudlowCooks]

Hi Malcom I cooked my Brisket using your rubs and this video it came out the best thing I ever made. Thank you love the rubs and pickles

[@Warren15G]

Great vid as always. Like this new quality of vids too! Keep it up!

[@ConcealedSteel2]

I did my first flat just like this last month on my Big Joe and it came out killer! Doing another tomorrow, thanks for posting!

[@silasclayton7777]

Doing this for SB tomorrow! Gonna use it for sandwiches and not sure if I'm gonna slice it thin, chop it or shred it.

[@mikebronc2902]

Me too! Brisket is in the pellet smoker right now! Love watching Malcolms videos. Go Chiefs

[@silasclayton7777]

@@mikebronc2902 you slicing, chopping or pulling it? I still haven't decided

[@mikebronc2902]

@@silasclayton7777 I always slice. Tomorrow night I'll take the leftover slices and chop them up and put them in chili. Malcolms way of letting the jus cool down and skimming the fat off is the best when poured over the slices

[@mikebronc2902]

@@silasclayton7777 if you're doing a full brisket I think the point is better to chop since it has more fat. I think the flat is better to slice since its leaner.

[@silasclayton7777]

@@mikebronc2902 slice it is! Thank you for the recommendation sir!

[@jasoncsuk9524]

Its amazing how many recipes, tips and advice i use to BBq right. Thanks Malcolm

[@jalleman61]

Oh shit,I need to unsubscribe because I just put on another 10 lbs.Damn this channel is smokin

[@nelsonh1767]

Love your vids Malcom! Cooked my first brisket yesterday on my weber kettle, turned out perfect!!! Your emphasis on resting I think made the difference. Your presentation in each video makes it feel like i'm right there listening and watching, fantastic job! Thank you.

[@harrycutler6282]

We're can I find a dial prob for my master build smoker can you tell me we're i can find a good prob please

[@friarjosephbrewreview]

If you were doing it on an offset would you leave it fat cap on top?

[@alanmiller366]

i gonna smoke a flat on my pitboss, some people say cap down, some say cap up, i do not know what i should do?

[@joshua511]

He always has the best cuts of meat but us mortals have to search high and low for this stuff.

[@FortunateSon]

Confused??? Butcher Paper vs. Foil???

[@bobweinacht4180]

Excellent Video! It covered all the bases on BBQing a brisket flat.

[@lx2nv]

Man I wish I had seen the video a few weeks ago. I did a flat and it was ok - but not great.

[@kevinschmidt2301]

I did this recipe this weekend for the ufc fight.So delicious.

[@jeffdevc6422]

It looks really dry like a rock…..with some of the beef stock at the bottom

[@cameronholt7004]

Old videos all have this terrible ringing to it. Damn shame...

[@DrunkenChefBbq]

Montreal is my favorite too. I appreciate the knowledge you share with smoking. You have some bomb recipes which I have tried quite a few! Thanks man!

[@RashleysBorderQue]

Nice video Malcom. I have a WSM and a couple of pellet feeds, but have been thinking seriously about getting a ceramic. I think you have convinced me. You can never have too many toys.

[@rlhandler]

comments on storing and reheating for use next day?

[@MicLuong]

I did it exactly as you directed and with the cooler. I even measures the temp throughout the whole cook. When it came to cutting the brisket was really tough. What do you think I did wrong?

[@nickhollander5183]

Malcolm - for grilling gloves do prefer 4 mil or 6 mil?

[@daanockerse7636]

Yooo Malcolm...although 7 years ago.... Daan here from the Netherlands (with a Green Egg Large) Saw your video and have a flat brisket for the weekend for myself... I think it willl be very moisty this way! Thnx 4 the advise!!😋

[@HammerdownMotorsportsUSA]

going to have to try it thanks for the video

[@mak7540]

Does he mean Fahrenheit when talking about degrees?

[@kenlab77]

Degrees Kelvin should work

[@washedout8055]

My pellet smoker is a GMG and I tried this method of cooking but the neat came put dry. Only 3 to 5 pieces were hanging off my finger. Everything else was stiff. I followed everything in this video. With the exception of not using tin foil but rather pink butcher paper. The cooler was not sealed by the way so I can give the meat wrapped up in a towel some room to breathe. What am I doing wrong here ? This is the 2nd attempt.

[@molonlabe9785]

Today I picked up an 8lb and a 9lb brisket flat. I thought about doing them at the same time since I have plenty of room in my pellet smoker. Any suggestions/ideas on cooking time with both of them simultaneously? The extra meat will obviously absorb more heat…

[@joshsisk8432]

Great video. Thanks!

[@jackusdk]

Other than for bark, I don't like to season the brisket. My daddy was raised outside Dallas and grew up on Bryan's (Red, then Sonny), which is over 100 years old. No rub, and in a skillet directly over the hickory. (Bryan's is in decline now, but one of the nephews took the quality to Pantego, TX, as David's.) The only flavor Bryan wanted in the brisket was smoked beef, with sauce on the side. And the sauce was legendary. For us, that smoked beef flavor colliding with the other flavors, instead of infused with them, makes for a real barbecue experience. I guess I'm in a minority, but it's good to hear that at home you like for that pure beef flavor to come through. Competition BBQ gets a tad elaborate.

[@davidgibbs6261]

Why no showing of the Coal Work? Surely there was a couple of coal changes during the hours of burn. What’s up man that’s the biggest opportunity of failure!?!

[@k9beck25]

Can this technique be used for a 40 inch Masterbuilt Electric Smoker? I have been trying and trying to get a good brisket and all I get is Tender and DRY! 3 briskets so far come out bad. Tried two flats and one packer. Any advice for a successful good Brisket is much appreciated. Thanks.

[@ronl384]

Malcolm- do you use Pink butcher paper instead of the foil now? And if you do, how do you add beef broth without it leaking every where? Thanks!

[@6speedsti241]

thanks my friend bought much of your seasoning and sauces recently LOVE YOUR VIDEOS watch them over and over again

[@daniellurvey780]

Couldn't find a big enough Brisket so have 3 six pounders. Won't fit flat on medium size bge. What do you think about standing them in a ribrack for the cook?Thanks.

[@BigGunChief]

Nailed my first brisket on the smoker by following these simple instructions. You are one bad dude! Love your BBQ tips. Thank you!

[@ParrotHead1809]

I can't wait to try and smoke my first brisket. Question: is the approximation of and hour/lb for the total cook time, or just 'till the 160 mark? I'm probably going to do a small one as my first try - maybe 5 lbs. So I should plan 5 hours + another 1 or 2 to rest. Right?

[@JB_kind]

Followed these instructions. Worked beautifully for a first-time smoker. Thanks.

[@amandakay5869]

But my biggest and only issue is, I dont know how to main train the heat for so long. 😖 I smoke and get the color on a typical charcoal grill. But I always have to open and add more lump charcoal and even some lighter fluid to keep the fire and wood going. Have any advise? 😕 Anyone? Thank you in advance.

[@scottmarhanka9592]

Malcom, Thanks for all your videos. They are perfect for a newcomer like me. I do have one question for you. I smoked a flat brisket last weekend on a Masterbuilt electric smoker. Once the internal temp hit 145 degrees it stalled. I wanted it to reach 160-165 as you suggested but it wouldn't climb past 145. The temp stayed at 145 for a couple of hours. Should I have wrapped it as soon as it stalled even if the temp hadn't reached 160? The brisket still came out delicious, but I felt like it was a little dry. Thanks

[@russellchard]

Malcom, I love your videos and have bought your Killer Hogs rub and BBQ. Both are VERY good. I have a question. Me and most of my dinner guests are grossed out by big globs of fat on a brisket. It may only be a visual aesthetic, but it stiff bothers a lot of people (my wife in particular). From a functional standpoint, would there be any adverse impact in carving/scraping off that fatcap BEFORE slicing and serving the brisket? I'm talking about after its cooked and rested. Since you're slicing and serving anyway, I can't imagine it would have much of an impact on the moisture of the meat, but I'd like to hear your opinion. Thanks. Keep up the great work and good luck with your continued success. _ Russ,

[@tonyl6115]

Malcolm, great video (they're all good). Question, I'm new at BBQ. Just did my first brisket flat following your method here. Came out great and was really juicy when I sliced it (after 2 hour rest). But it dried out after it cooled. Any advice on this? Also, how do you generally serve it? Thanks.

[@edharris1974]

Great looking brisket flat. Have you ever smoked a brisket flat without wrapping? Pros/Cons wrapping vs not wrapping.

[@chrisstamoulis4056]

Just got one. Will be following this Saturday! Thanks for another quality video

[@waynehamilton1358]

Thanks Malcolm for another excellent video..... Just a couple of questions if you have time. I've never done a brisket "flat"..... I've always just assumed you get the best flavor by using the whole brisket and everybody seems to love my briskets... a lot.. lol. And I've also found that if you have any leftovers of the large fatty end which a lot of people avoid because they're trying not to eat anything but the lean flat end there is nothing better to use as the meat in your homemade slow simmered chili..... Can't beat it. But here's my questions: Do you think you can get as good a result just using the "flat" as you can using the whole brisket? And next question is I notice you go up to 250 degrees for your brisket. I've always kept my temp at no more than 212 degrees because that's the boiling point for the juices. So I've always tried to keep my temp between 200 and 210 degrees. In your opinion what's the difference, other than cooking time between cooking brisket at say 205 or at 250 degrees??? Sure will appreciate your thoughts on this because I think you're about the best BBQ cook around... Even if you're not from Texas.. ha ha. Thanks, Wayne from Texas....

[@theathejtheg9834]

Idk y I can’t get this right. I smoked one last night to 203 and it was dry.

[@METRIKVX]

You need a good prime brisket. Choice will always come out dry.

[@SanjivMore]

Awesome video Malcolm: A few questions if you don't mind: What are your thoughts about cooking a brisket flat vs. full packer. I have heard you should only cook full packers for the fat content to help keep moist. Your video shows a flat can be cooked and still be quite moist. Lastly, I see several videos where the wrap is done with butcher paper vs. foil. Have you tried that / seen any difference in foil vs. paper? Thanks!

[@grussem]

Great video Malcom! Have you tweaked your brisket recipe for the BGE at all since you posted this video? Keep up the great work!

[@tomdellaringa3684]

MALCOM JUST LUV YOUR SMOKER IDEAS..........HAVE YOU SMOKED A CORN BEEF OUT OF THE PACKAGE? MADE YOUR MAC AND CHEESE AND PEOPLE JUST WENT CRAZY. THE BACON WAS THE BEST THING

[@esanford]

Hey, this is the first time I saw one of your VIDS... nice job... you are a very good speaker and presenter.... you tell'em what you're going to tell'em, tell'em and then tell'em what you told em.... I am doing my first one this coming weekend, and I feel really confident after watching your presentation.... Thanks!

[@jdouglas996]

Does he say egg temp is 250 or 215?

[@michaelwalker7961]

thank you for this vid...though it's 6 years old...it works, doing my first flat tonight. very helpful video...appreciate your time in doing this!

[@cmac610]

Looking to add a BGE to my arsenal. Was wondering if the lack of room to add a water pan is an issue? I know you got liquid back in when you wrapped. Thoughts Malcom?

[@Reignunlimited]

Malcolm please tell us about the green egg.. Is that competition grade ?.. how does it rank amongst larger commercial smokers ?.. how did you come to use the green egg ?.. how many other smoker/grills do you own ? .. Thanks

[@philipjennings7062]

All you need to follow is Kosmo and Malcolm and there is nothing you can't learn to BBQ or smoke...true masters...thank you.