I smoke or cook on a kettle several times each week and I have had my newest neighbors over a few times to eat with my crowd. He is a disabled Army veteran and a retired police officer who now is having some mobility issues along with CHF and he recently asked me to smoke them a brisket. I told him that I'd be glad to and a couple of days ago, his wife showed me 2 pre-seasoned flats she got from Aldi's. I have no experience with them or smoking just a flat so I'm looking for some guidance, please.
I found this post...
Thanks...
I found this post...
Seems like an excellent direction, but if anyone else has anything to add, I would greatly appreciate it. I just don't want to screw these up.I've done a few of those Aldi pre-seasoned brisket flats. Take to 150~160° on the grate, and finish it in a covered foil pan with some liquid (beef stock, beer, etc) and pull it when it probes tender. It will come out great. I generally run the smoker at 275° for the first part of the cook, but you could go to 300 or a little above, once foiled.
Thanks...