P
pdxRandy
Guest
Tomorrow I am going to cook this small brisket. I think it is called a flat cut. Is that correct? This little cut of meat is 3.75# and about 1 1/2" thick on the deep end and just less than 1" thick on the other.
I am cooking this in my new 22"WSM.
Anyone care to suggest how would be the best way to do this, and how long it might take. Would really like it to be cooked a rested when the company shows up.
I am open to all suggestions and thoughts. I am going to inject it this evening with apple juice. The pour on some olive oil and spices, let it set all night in the fridge and cook tomorrow.
BTW...........my wife gets a chuckle out of my rank here "Got Wood"
This was all I could find in WinCo and not the big honker that most of you folks type about.
Thanks in advance.:-D
I am cooking this in my new 22"WSM.
Anyone care to suggest how would be the best way to do this, and how long it might take. Would really like it to be cooked a rested when the company shows up.
I am open to all suggestions and thoughts. I am going to inject it this evening with apple juice. The pour on some olive oil and spices, let it set all night in the fridge and cook tomorrow.
BTW...........my wife gets a chuckle out of my rank here "Got Wood"
This was all I could find in WinCo and not the big honker that most of you folks type about.
Thanks in advance.:-D