Last weekend I came across a 9.5 lb packer brisket and snapped it up. I've tried to cook flats a couple of times, once in the kettle and once in the wsm, but they were disappointing to say the least. I plan on starting it either late tonight or early tomorrow. I know the HH method is popular, but for this first real brisket I'd like to try the low and slow approach.
My thoughts so far are, 225 at the grill or as close to it as I can get. Light smoke for the first couple of hours. Foil at 165. Check tenderness at 190. Pack in cooler with towel on top for 2 hours. Eat.
I'm considering injecting with beef broth, then applying a rub and letting rest for 8-10 hours before putting on the wsm. Not sure about the injection part.
I'd rather not have this one turn into shoe leather like the last two, so I am open to suggestions as to ingredients and method. I've found this recipe which looks interesting: http://goo.gl/d8SBk
Thoughts?
My thoughts so far are, 225 at the grill or as close to it as I can get. Light smoke for the first couple of hours. Foil at 165. Check tenderness at 190. Pack in cooler with towel on top for 2 hours. Eat.
I'm considering injecting with beef broth, then applying a rub and letting rest for 8-10 hours before putting on the wsm. Not sure about the injection part.
I'd rather not have this one turn into shoe leather like the last two, so I am open to suggestions as to ingredients and method. I've found this recipe which looks interesting: http://goo.gl/d8SBk
Thoughts?