Jack Henry
TVWBB Member
I've read through all the high heat threads and think I get the idea.
A bit worried about the meat my wife picked up at Costco. It is just a flat, weighs 5.5, but she asked the guy to go in back and grab one that hadn't been trimmed yet. Had a look last night and it does appear to have a decent fat cap, but it is thin (1.5inches maybe?) and wide. So, I think I'll have to plan for a few adjustments.
Here's the plan, let me know if anything looks off. Also a few questions tucked in there:
- Wait until morning to prep it, trim it just a bit if needed, and using yellow mustard and a pretty basic rub (or, best to prep it tonight?
- Get the WSM up to 350ish (full lit chimney on top of full empty chiney). Quite a few chunks of wood (probably hickory and maybe an apple or three). Let the charcoal get going and assemble and put meat on, fat cap down).
- Since it is thin (I think) I'm going to pull it at 160 and foil. Question: the idea of using an aluminum pan instead of foil is interesting, assume you just foil the top of the pan? Seems like you'd want the meat a bit more "contained" as in a loose but tightly wrapped foil, but I guess it doesn't matter? Seems like it would be easier to lift a corner of foil to check tenderness than unwrap a "blanket" every time.
- Back on the WSM with temps around 350ish. Let her go for about an hour and then start checking for tenderness(or plan to go longer before I start checking?)
- Since it is a flat, and I plan to have it done a couple of hours before time to eat, I'm going to pull it off just as it appears to be getting close to "butter" resistance. Though, being my first brisket, I'll just be taking a wild swing there).
- Foil, wrap in a towel, stick it in the cooler until everyone's ready to eat.
Sound about right?
Thanks!
A bit worried about the meat my wife picked up at Costco. It is just a flat, weighs 5.5, but she asked the guy to go in back and grab one that hadn't been trimmed yet. Had a look last night and it does appear to have a decent fat cap, but it is thin (1.5inches maybe?) and wide. So, I think I'll have to plan for a few adjustments.
Here's the plan, let me know if anything looks off. Also a few questions tucked in there:
- Wait until morning to prep it, trim it just a bit if needed, and using yellow mustard and a pretty basic rub (or, best to prep it tonight?
- Get the WSM up to 350ish (full lit chimney on top of full empty chiney). Quite a few chunks of wood (probably hickory and maybe an apple or three). Let the charcoal get going and assemble and put meat on, fat cap down).
- Since it is thin (I think) I'm going to pull it at 160 and foil. Question: the idea of using an aluminum pan instead of foil is interesting, assume you just foil the top of the pan? Seems like you'd want the meat a bit more "contained" as in a loose but tightly wrapped foil, but I guess it doesn't matter? Seems like it would be easier to lift a corner of foil to check tenderness than unwrap a "blanket" every time.
- Back on the WSM with temps around 350ish. Let her go for about an hour and then start checking for tenderness(or plan to go longer before I start checking?)
- Since it is a flat, and I plan to have it done a couple of hours before time to eat, I'm going to pull it off just as it appears to be getting close to "butter" resistance. Though, being my first brisket, I'll just be taking a wild swing there).
- Foil, wrap in a towel, stick it in the cooler until everyone's ready to eat.
Sound about right?
Thanks!