DevineSwine
Full Fledged Farker
- Joined
- Jan 9, 2011
- Location
- Grosse...
Hiya all i know i have posted threads on cooking brisket, unfortunately do to some weather and family matters i am just getting around to it now (tomorrow). First question is what cut is this ( see pic) and if i cook at 250-275 is this considered high heat or low? Next how long should i plan for cook time you know if all goes well? Then what temp do i cook it to? I have never wrapped anything and put it in the cooler how long do i do this for. And should i cook it fat side up or fat side down? I was planning on putting a rub on it today and placing in the fridge over night is this to long? And last how much fat should i trim off this thing? Sorry for all the questions but iam cooking for my family and some guest and really want to at least make one hell of a good attempt at this it doesn't have to be perfect but real good would be nice, thanks in advance for all your help, Oh i am cooking on charcoal indirect on a Weber.