Butts and Brisket


 
L

Larry Wolfe

Closed Account
I have a luncheon I'm catering at work next Thursday, so I'm off today and want to get the meat done. Doing 2 butts and 1 brisket on the WSM today and will vac seal and freeze, then reheat at work on thursday. I am using the extension ring just to raise the butts up a bit from the water pan. No reason in particular, just easier for me to reach the bottom shelf this way. But I still have room underneath the butts with it if I wanted to add another brisket!

 
Everything finished up late last night, was cooled, then refridgerated and will be vacuum sealed this morning! From the taste samples I had I think everyone will be happy! Today I will do the chicken!


 
Man Larry, I've been reluctant to try another brisket after drying my first one out, but those pictures are motivating me to get back in the saddle and give it another shot.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer:
Man Larry, I've been reluctant to try another brisket after drying my first one out, but those pictures are motivating me to get back in the saddle and give it another shot. </div></BLOCKQUOTE>

Don't be intimidated! Cook with a dome temp between 245-260* until the brisket hits 165*, then foil and continue to cook until it hits 195*, let rest in a cooler for at least an hour (2 is better), unfoil and let cool and then slice against the grain. You can do it!!!
 
The only one I've done, I did not let rest because it was dinner time. Went straight from the smoker to the cutting board. I've done pork w/o letting it rest and was fine. Recently however I've begun letting the meat rest and it does seem to be a more moist end product. Maybe had I allowed the brisket to rest I would have been happier with it.
 
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