So, after my pulled pork became talk of the town, I've been given the responsibility of doing the meat for a family lunch on Saturday afternoon and I'm choosing to do a brisket. Lunch will be for 10 people. I only have one brisket flat under my belt (using Big Chief and oven) and it was fairly successful. This will be a 11lb packer on my new WSM and I'm hoping to try burnt ends this time.
Lunch is at 12pm Saturday and is a 1 hour drive to the family farm.
My plan:
1:30pm Friday afternoon, fire up WSM, prepare and rub brisket with a coat of Jeff's sauce and SPOG.
2:00pm put brisket on @ 225*F
Given the 1.5 hours per pound guesstimate, my completion time would be ~6:30am Saturday morning (16.5 hours). Lots of cooler rest and time to make burnt ends. Depart time will be 11am at the latest.
I should add I'm not planning to foil during the smoke as I'm hoping for a good bark.
Questions:
What do you guys think of the timeframe? Possible @ 225*F or should I go 250*F?
Should I start earlier? If so, and it is done way before needed, what method do you guys use to reheat?
Leave probe in while resting in the cooler?
Thanks!
Lunch is at 12pm Saturday and is a 1 hour drive to the family farm.
My plan:
1:30pm Friday afternoon, fire up WSM, prepare and rub brisket with a coat of Jeff's sauce and SPOG.
2:00pm put brisket on @ 225*F
Given the 1.5 hours per pound guesstimate, my completion time would be ~6:30am Saturday morning (16.5 hours). Lots of cooler rest and time to make burnt ends. Depart time will be 11am at the latest.
I should add I'm not planning to foil during the smoke as I'm hoping for a good bark.
Questions:
What do you guys think of the timeframe? Possible @ 225*F or should I go 250*F?
Should I start earlier? If so, and it is done way before needed, what method do you guys use to reheat?
Leave probe in while resting in the cooler?
Thanks!
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