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16# packer on mes 30 w/ mac and cheese

post #1 of 3
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Brisket has been on all night. Looking good for temps. Eating tonight for my sons baptism.

http://masterbuilt.com/recipe/four-cheese-smoked-mac-n-cheese/

Using this recipe for the mac and cheese. We have to be at church at 4:30. Could I turn down the temp to 175 instead of 225 for mac and cheese so that it is ready when we get back?

Brisket will be wrapped in cooler. I'm possibly looking at turning the point and flat into burnt ends. Thinking about throwing those back on smoker while at church too.

Any suggestions in regards to mac and cheese? I will add pictures later. Thanks for any advice.


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post #2 of 3
I'd slice the flat and turn the point into burnt ends.

I'd probably make the Mac n cheese ahead of time and then warm it back up.
post #3 of 3

I agree with Case, there's not enough fat in the flat to make burnt ends.

 

They will dry out, just use the point for your burnt ends.

 

Al

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 16# packer on mes 30 w/ mac and cheese