Hello to all:
I planned on making Brisket for Sunday afternoon. After doing some research at this site, I was looking for a whole untrimmed Brisket, but was unsuccessful, can not find one in my area. I would have to have ordered it, but i waited too long and now it's too late.
So the best I could find was 2 nice pieces of flat cut 1 @ 5# and 1 @ 4#, and each have a pretty nice fat cap.
I plan on on target cooking temp of 240-250 on my WSM. So, since these pieces are much smaller than what is normally discussed here, can someone please give me a best guess cooking time?
I was planning on 10-12 hours with the larger piece.
Any help would be appreciated!!
Thanks
Ron
I planned on making Brisket for Sunday afternoon. After doing some research at this site, I was looking for a whole untrimmed Brisket, but was unsuccessful, can not find one in my area. I would have to have ordered it, but i waited too long and now it's too late.
So the best I could find was 2 nice pieces of flat cut 1 @ 5# and 1 @ 4#, and each have a pretty nice fat cap.
I plan on on target cooking temp of 240-250 on my WSM. So, since these pieces are much smaller than what is normally discussed here, can someone please give me a best guess cooking time?
I was planning on 10-12 hours with the larger piece.
Any help would be appreciated!!
Thanks
Ron