Matt in MD
TVWBB Fan
Hi all - I am thinking of making a brisket in my WSM, this will be only the 2nd one I have done. Since it's just my wife and I eating, I am thinking of doing three things:
1.) Cutting the flat in half and smoking it, along with the point
2.) Freezing the point to make burnt ends some other weekend as I read about here on the forum
3.) Brining the other half of the flat to make pastrami in a week or two.
Any suggestions or problems with doing this? If making half a flat would be too dry, I'll hold off until I have a bit more experience.
Thanks!
1.) Cutting the flat in half and smoking it, along with the point
2.) Freezing the point to make burnt ends some other weekend as I read about here on the forum
3.) Brining the other half of the flat to make pastrami in a week or two.
Any suggestions or problems with doing this? If making half a flat would be too dry, I'll hold off until I have a bit more experience.
Thanks!