- May 28, 2017
- 486
- 187
I have been asked to cook for a work lunch on Friday and I picked up a 14lb prime packer last night. I've smoked a handful of briskets with mixed results. I probably did my best brisket last weekend and I will probably try to replicate that.
I have a kamado that I will be smoking this brisket on. Last weekend I separated the point from the flat, put the flat in a pan, and put the point on the grate above the flat. I never wrapped either and just let the panned flat catch all of the fat from the point. It probably took about 8 hours at around 260 before I pulled them off. The point was ridiculously good. The flat was good, but the bottom seemed burned to the pan it was in.
I plan on pretty much doing the same for the upcoming cook. However this is a larger brisket so I don't think the flat will fit in a pan. I am guessing I will just put a drip pan under the grate directly on the heat deflector. I am thinking I will put the meat on at about 11pm on Thursday night for an 1130 lunch the next day.
Anyone see any obvious flaws or have any advice you would like to send my way?
I have a kamado that I will be smoking this brisket on. Last weekend I separated the point from the flat, put the flat in a pan, and put the point on the grate above the flat. I never wrapped either and just let the panned flat catch all of the fat from the point. It probably took about 8 hours at around 260 before I pulled them off. The point was ridiculously good. The flat was good, but the bottom seemed burned to the pan it was in.
I plan on pretty much doing the same for the upcoming cook. However this is a larger brisket so I don't think the flat will fit in a pan. I am guessing I will just put a drip pan under the grate directly on the heat deflector. I am thinking I will put the meat on at about 11pm on Thursday night for an 1130 lunch the next day.
Anyone see any obvious flaws or have any advice you would like to send my way?