Originally Posted by deguerre
Jeez. I'd be worried about that flat (sort of
) drying out. Are you gonna pan and foil once it gets some smoke?
Yes. My concern exactly, so I left a bunch of fat on that normally I might have removed. I have about 1000' of red butcher paper sitting next to me I plan to wrap it in once it gets where I want it. Will leave it on till it probes good. Then plan on resting it in the 200 degree oven. Kinda doing the centex brisket thing.
I may also drop the paper wrapped briskie in a pan. Kinda worried that would dissolve the paper and make a mess. Live and learn I suppose.
We'll see how it goes...