Advice for first brisket
I have a pit barrel cooker which I use for everything, ribs, pork shoulder, poultry, etc, but I am going to do a brisket on my 22 Weber kettle this weekend. Given that it is my first brisket, I am looking for any tips and recs to make sure it comes out halfway good. I’m deciding if I want to use the snake method or my slow n sear.