Help! After mentioning a very successful high heat brisket I made I got elected to cook for New Year’s Eve. What I failed to mention was the 5 others that I have done would be fine candidates for shoe leather… (All done low and slow – but obviously wrong).
To make things more complex the wife brought home (1) 7lbs and (2) 2.5lbs flats.
1. I plan to use the high heat method.
2. Should I put the 2 pounders on the top grate or the 7 pounder?
3. I am planning to cook them tonight and then reheat them tomorrow should I rapid cool them? Or would I stand a better chance cooking them tomorrow and just holding them wrapped in a cooler?
To make things more complex the wife brought home (1) 7lbs and (2) 2.5lbs flats.
1. I plan to use the high heat method.
2. Should I put the 2 pounders on the top grate or the 7 pounder?
3. I am planning to cook them tonight and then reheat them tomorrow should I rapid cool them? Or would I stand a better chance cooking them tomorrow and just holding them wrapped in a cooler?