Michael C.
TVWBB Gold Member
Hi all,
I bought a 7.54 lb full packer brisket today, mostly it is all flat, very little point meat at the end. I have had very good success with midnight brisket, using the Brikmann pan. I never have done a high heat brisket before.
How does this method work? Do I foil the pan, instead of adding water? What temp do I run the WSM at? Do I foil the brisket at the usual 165F, and continue the smoke? I have Rancher's charcoal, and Pecan wood chunks for the wood.
We have a storm moving into the area on Sunday, so I would like to smoke this little guy on Saturday. The weather will be better on Saturday.
Thanks for your help.
I bought a 7.54 lb full packer brisket today, mostly it is all flat, very little point meat at the end. I have had very good success with midnight brisket, using the Brikmann pan. I never have done a high heat brisket before.
How does this method work? Do I foil the pan, instead of adding water? What temp do I run the WSM at? Do I foil the brisket at the usual 165F, and continue the smoke? I have Rancher's charcoal, and Pecan wood chunks for the wood.
We have a storm moving into the area on Sunday, so I would like to smoke this little guy on Saturday. The weather will be better on Saturday.
Thanks for your help.