I purchased a whole pastrami brisket from a meat packing company in Chicago that I regularly get meat from. It is about 16lb, already seasoned, and smoker ready. Thing is, it looks like a lot of fat on the flat is trimmed off already. Not sure if this is common practice but don’t want it to dry out when I smoke for Friday on a Rec Teq BFG.
I thought of smoking for about 8hrs then putting in a foil pan then covering with foil when bark looks good, for me it’s usually 170ish.
Or should I follow my typical brisket method… low for 4hrs, turn up to 225-230, wrap in butcher paper around 170 till probe tender. Maybe a pan under to catch dripping???
Pics below of both sides. Not sure of the grade but they don’t sell anything lower than choice.
Any help/thoughts are appreciated.
I thought of smoking for about 8hrs then putting in a foil pan then covering with foil when bark looks good, for me it’s usually 170ish.
Or should I follow my typical brisket method… low for 4hrs, turn up to 225-230, wrap in butcher paper around 170 till probe tender. Maybe a pan under to catch dripping???
Pics below of both sides. Not sure of the grade but they don’t sell anything lower than choice.
Any help/thoughts are appreciated.