Hi all,
I was in my local Walmart and picked up some brisket for $1.50/lb, whole packers. I have cooked brisket before, but only once or twice and it was not a whole one. These brisket are pretty big, 15lbs. Even after I trim them, they are going to be pretty large and maybe tough to get on the WSM.
If I am only cooking for the family, does anyone have advice how to do this? Can I cut up the brisket into smaller portions and cook later? Should I cook the whole thing and freeze what we do not eat?
Has anyone brined brisket to enhance it? I do this with chicken and pork and have done it with beef like a center round when I am making roast beef but do not know how this translates this to brisket and the smoker.
Any advice how to fit these on the cooker?
Any advice for cooking brisket in general? I know to cook it to 190 like pork shoulder to make it tender. Rubs, injections, etc? Basting and and if so how often? I know there is a lot of information on tvwbb, but still thought I would throw it out there.
I am tempted to get some butcher paper and do this like Franklin. Anyone have any experience with using butcher paper?
I may have a couple more questions as I think this through.
Thanks in advance
I was in my local Walmart and picked up some brisket for $1.50/lb, whole packers. I have cooked brisket before, but only once or twice and it was not a whole one. These brisket are pretty big, 15lbs. Even after I trim them, they are going to be pretty large and maybe tough to get on the WSM.
If I am only cooking for the family, does anyone have advice how to do this? Can I cut up the brisket into smaller portions and cook later? Should I cook the whole thing and freeze what we do not eat?
Has anyone brined brisket to enhance it? I do this with chicken and pork and have done it with beef like a center round when I am making roast beef but do not know how this translates this to brisket and the smoker.
Any advice how to fit these on the cooker?
Any advice for cooking brisket in general? I know to cook it to 190 like pork shoulder to make it tender. Rubs, injections, etc? Basting and and if so how often? I know there is a lot of information on tvwbb, but still thought I would throw it out there.
I am tempted to get some butcher paper and do this like Franklin. Anyone have any experience with using butcher paper?
I may have a couple more questions as I think this through.
Thanks in advance