Thanks Norma. Found a couple of good web sites – wish I’d book marked them. Looks like an all day job to do one of these right. Might have to wait until we get south as brisket is very hard to find in our area. Usually comes as corned beef which is no good for making proper Texas style brisket. So does the Jack go on the meat or into the chef? Maybe both!
We have the smallest weber Q think its the 100 model about a year now ,really good little grill. Two cotter pins easily remove lid for easy stoage. Side note for those who don’t know,the weber Q firestarters are excellent way to get a camp fire going. They are shaped like ice cubes,colored white ,come in a small box ,less than 5 dollars,try them you will like them.