- Jun 17, 2021
- 71
- 12
I saw this half off. Never did anything with a brisket. Only pork items and chicken thighs. Figured I would try brisket with this small piece. Says it's a flat cut custom trim.
Plan is to put at 225 and have a thermometer in the meat.
I saw some people put in a pan or on foil from the start. I figure this is small and I'll just put on the grate after salt and pepper seasoning.
When it hits 180 wrap in foil.
When it is around 190 or so check for tenderness. Maybe go to 205.
I want this for slicing just as a practice run.
Take out and rest it in a cooler or wrapped in towel for 30 minutes.
I figure on this one I'll start with wood chips and maybe go to pellets.
Should be a very short time.
Any thoughts for this?
Plan is to put at 225 and have a thermometer in the meat.
I saw some people put in a pan or on foil from the start. I figure this is small and I'll just put on the grate after salt and pepper seasoning.
When it hits 180 wrap in foil.
When it is around 190 or so check for tenderness. Maybe go to 205.
I want this for slicing just as a practice run.
Take out and rest it in a cooler or wrapped in towel for 30 minutes.
I figure on this one I'll start with wood chips and maybe go to pellets.
Should be a very short time.
Any thoughts for this?