1st time Picnics over Brisket...any tips?


 
G

Gene D

New member
Hi All,

I've had my WSM since Fathers Day, but as yet I've only made ribs on it (with great success thanks to this Forum!).

Anyway...I'm venturing into other meats. I have two bone-in picnics about 9lbs. each (on sale for 79cents/lb) and a 7lb. hunk of brisket. I plan to rub the picnics tonight with the Mr. Brown rub, and rub the brisket in the morning. I plan to get up around 7AM and fire up the WSM using the minion method and Rancher briquettes. Picnics on top and brisket below. Questions:
1) Should I trim the fat on the picnics prior to rubbing them?
2) If not..fat up or down? (I'm thinking up to baste the pork?)
3) Brisket is already trimmed of fat cap...think it'll be OK or too dry? (it's all I could find on short notice).

Any tips appreciated!
 
What time are you planning on eating? Unless you are cooking at high heat, the picnics probably won't be done until sometime late that night.
 
I don't do picnic very often but I take off the skin when I do them. Like all of it go get rub and smoke. Triming the fat is optional. I don't really bother when I do butts. I put the fat cap down when doing butts also. I am more worried about protecting the meat than basting. There is pleanty of fat in the picnic, no need to worry about basting.

Where you need basting is the brisket. Those 2 picnics will do nicely. I would suggest when the brisket gets to the first plateau, somewhere around 165 you foil it til finished.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Jones:
What time are you planning on eating? Unless you are cooking at high heat, the picnics probably won't be done until sometime late that night. </div></BLOCKQUOTE>

Not planning on eating at any specific time. I happen to have the time tomorrow, so I figure I'd cook and then use the FoodSaver to vacuum pack the meat for later use.

That said...I'm hoping that that I'll have something to eat for the Nascar race at 8PM!

Thanks!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller:
I don't do picnic very often but I take off the skin when I do them. Like all of it go get rub and smoke. Triming the fat is optional. I don't really bother when I do butts. I put the fat cap down when doing butts also. I am more worried about protecting the meat than basting. There is pleanty of fat in the picnic, no need to worry about basting.

Where you need basting is the brisket. Those 2 picnics will do nicely. I would suggest when the brisket gets to the first plateau, somewhere around 165 you foil it til finished. </div></BLOCKQUOTE>

Thanks, Jeff!

Skin is off, picnics are rubbed,and I'll put them on fat-down over the brisket. Foiling sounds like a good idea also...I'll let you know how it turns out...
 
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