LinBerl
TVWBB Member
I've got a 14" wsm. My butcher had a 4 lb grassfed brisket so I bought it. I've done everything but a brisket in my little wsm. I can't seem to find any info on whether such a small piece would be better low n slow or high heat. And I can't find anything that tells me approximately how long per pound, either. I cook over royal oak chunks, and find the wsm heats faster than the bigger units. I have a temp gauge I can put in the meat, and I have one at the grill level.
Anyone able to tell me times and/or temps to watch for in either method? I would prefer to not go over 6 hours so if that means no slow cooking, that's okay. What would help is to know (1) the temp to foil, and temps to remove it, or (2) how long to cook at 325+.
It was not a cheap cut of meat so I really don't want to screw it up (that's why I haven't done a brisket before, they are very pricey).
Thanks!!!!
Anyone able to tell me times and/or temps to watch for in either method? I would prefer to not go over 6 hours so if that means no slow cooking, that's okay. What would help is to know (1) the temp to foil, and temps to remove it, or (2) how long to cook at 325+.
It was not a cheap cut of meat so I really don't want to screw it up (that's why I haven't done a brisket before, they are very pricey).
Thanks!!!!