I may be a little crazy, but I'm looking forword to the chilly mornings of fall. It was 54* out this morning as I was preping the wsm, love the crisp air. Soon it will be the dead of winter though, and those 5* mornings are a bit crisper then I enjoy
Today I'll attempt my first high temp brisket, I am excited to say the least. I picked up a nice 5# choice flat from Fareway, ~3.60 per lb. Earlier this week I recieved my first bags of the Texas BBQ brisket rub, so I'll be excited to try that as well. I plan on going %100 hickory for this one. The smoker is ready, now I just have to wait for that proper moment, i.e. beer thirty
to get started.
I've read quite a bit on the subject, so the plan is
- minion with 2x normal lit & leave all vents open
- use more wood then normal, I'll go 2x on this also
- foil, loosely, but not too loosely @ 170*
depending on time
- cook to just shy of tender wrap and rest for 2 hours
or
- cook to tender, tent and let rest for 30-45min before slicing
Of course, photos will be added later....Have a good Sunday everyone, I know I will
Brandon
Today I'll attempt my first high temp brisket, I am excited to say the least. I picked up a nice 5# choice flat from Fareway, ~3.60 per lb. Earlier this week I recieved my first bags of the Texas BBQ brisket rub, so I'll be excited to try that as well. I plan on going %100 hickory for this one. The smoker is ready, now I just have to wait for that proper moment, i.e. beer thirty
I've read quite a bit on the subject, so the plan is
- minion with 2x normal lit & leave all vents open
- use more wood then normal, I'll go 2x on this also
- foil, loosely, but not too loosely @ 170*
depending on time
- cook to just shy of tender wrap and rest for 2 hours
or
- cook to tender, tent and let rest for 30-45min before slicing
Of course, photos will be added later....Have a good Sunday everyone, I know I will
Brandon