I bought a CAB 6 lb whole brisket the other day and a couple chuck roasts. My original plan was to ground the chuck and cut off some of the brisket to mix in like many have posted here and maybe try a 4lb brisket on the mini, seeing that I had success with 2lbs.
Well temptation gave in and I decided to try and stuff the whole thing cutting the point from the flat. So I got it in there and closed up, but in the end the fat from the point I think was too much. There was overhang, outside the heat deflector and the fire began to flare up after 30 mins or so. So i had to pull em both and get the fire down, actually snuffed it and came back an hour later.
Now I am sitting 275 - 300 degrees, got the flat that must be close to 4lbs if not more in there and its been 2+ hours. The point has been chopped up and is sitting in the freezer with the chuck to get quick froze for a grind in the KA. At least I get to try chuck and brisket ground beef.
Did I see someone say I should try a point only on the mini? Would it come out better? It looked so good as I was chopping it up for the grind, I was picturing burnt ends etc.
This was point and Flat
Maybe Ill post result of the 4lber later, I got some time hope its done by dinner.