On Saturday I'm firing up the WSM to cook a 9lb. cryo-flat from Sam's for Saturday dinner, and some fatties for Easter brunch.
The impetus of this cook was my desire to have some breakfast fatties for Easter brunch. Since it'd be a shame to fire up the WSM for just a 3hr. fatty cook, I decide to try my 1st brisket. Definitely planning to put up some pix post-cook.
I do have a couple of questions:
1. What's the best way to re-heat the fatties on Sunday? Keep in mind we're singing at 2 services at church so we'll be out of the house from about 9:00 - 12:30.
2. I'm going low & slow, not HH. Any suggestions on how early I need to get the brisket on so I'm able to have it resting in a cooler by 5:00pm? I also have some church responsibilities Saturday evening and will be gone from 5:00 - 7:00.
Thanks!
The impetus of this cook was my desire to have some breakfast fatties for Easter brunch. Since it'd be a shame to fire up the WSM for just a 3hr. fatty cook, I decide to try my 1st brisket. Definitely planning to put up some pix post-cook.
I do have a couple of questions:
1. What's the best way to re-heat the fatties on Sunday? Keep in mind we're singing at 2 services at church so we'll be out of the house from about 9:00 - 12:30.
2. I'm going low & slow, not HH. Any suggestions on how early I need to get the brisket on so I'm able to have it resting in a cooler by 5:00pm? I also have some church responsibilities Saturday evening and will be gone from 5:00 - 7:00.
Thanks!