Bryan Rice
TVWBB Super Fan
Hi All,
How is everyone doing?
I am having a small get together tomorrow and I having a small sampler BBQ for my guests. I have pork butt, baby-back ribs, bison keilbasa, and I picked up a small beef brisket (it is very hard to find large cuts around here without foward planning).
I have never smoked a beef brisket and I think this one is going to be a challenge: It is Black Angus, Grass Fed Boneless Brisket that weighs in at only 3.11 lbs.
I want to have the brisket pulled off of the WSM around 4pm tomorrow and then hold it for about an hour in a warmed cooler.
I think because of the leaness of the meat and small size I won't have much room for error and I don't want to overcook it.
How long, and what temp, do you think I should smoke that sucker?
(At some point it will be sharing the WSM with the Butt and the Ribs which is why I am trying to figure out an overall strategy so dinner can be eaten around 5pm.)
Thanks for any pointers or advice. I could really use it.
How is everyone doing?
I am having a small get together tomorrow and I having a small sampler BBQ for my guests. I have pork butt, baby-back ribs, bison keilbasa, and I picked up a small beef brisket (it is very hard to find large cuts around here without foward planning).
I have never smoked a beef brisket and I think this one is going to be a challenge: It is Black Angus, Grass Fed Boneless Brisket that weighs in at only 3.11 lbs.
I want to have the brisket pulled off of the WSM around 4pm tomorrow and then hold it for about an hour in a warmed cooler.
I think because of the leaness of the meat and small size I won't have much room for error and I don't want to overcook it.
How long, and what temp, do you think I should smoke that sucker?
(At some point it will be sharing the WSM with the Butt and the Ribs which is why I am trying to figure out an overall strategy so dinner can be eaten around 5pm.)
Thanks for any pointers or advice. I could really use it.