HH brisket


 
C

Cory L.

TVWBB Member
Can I try the HH method on a 4 lb. flat? I don't really have anyone to cook for this weekend and just received my 22.5" WSM and wanted to try my hand at brisket. Just don't really need or want to do a 14 lb. packer. Thanks.
 
Sure.

Be sure to read this thread - 2nd brisket, same result

Kevin has some recommendations for flats in there.


Of course, you could do a packer and we'd all come over to keep <STRIKE>it</STRIKE> you company.
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Thanks for the link - alot of good information there! Another question, when foiling the brisket, what should I add for liquid? Sorry about all the dumb questions.
 
I didn't read any dumb queastions, if there is such a thing. You don't need to add any liquid to the foil, and you can use a little flat if foiling. Personally, I'd much rather use a whole packer and freeze what I didn't use. You don't need a foodsaver.
 
Cory, If the flat is defunct of a good fat layer, you can add a fat layer and cook. Many fat products can be used to surround the flat before cooking. I keep most of my fat that I trim and layer on meat that has not enough fat for itself. There is a long history of cooking meat in fat from other animals with great results.Called confit seen here:http://www.thecitycook.com/cooking/advice/general/000032

Next time buy a packer.Mark
 
Thanks for all the information. Think I am just going to bite the bullet and buy a packer. I will let you know how it goes.
 
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