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Hey guys, after ruining last weekends brisket thought i'd try this. I'm off to a pretty late start....(gonna be eating late i'm sure)any idea on what I can expect for time? Gonna cook to temp but don't want to use my maverick by all that liquid. Oh yea....gonna cook at 300 dome temp.(per travis)
Also any idea what grade these might be? Pretty sure its just flat but thats all i have the guts to buy. They come from wal-mart and thats the only sticker on them. They have full packers for about $35 but no grade on them either?