smokemonster
Knows what a fatty is.
OK, this is my first attempt at posting pron so please be kind. I picked up a 7lb flat at Sam's this morning and thought I'd give the high heat method a try since I was getting a late start. I gave it a very minimal trim and rubbed with a mixture of pepper, salt, paprika, garlic powder, onion powder, and ancho chili powder. Fired up the WSM with Kingsford Blue and a mix of apple and hickory chunks. Left the smoker at 250 for the first hour in hopes of getting a decent smoke ring. Then i opened up all the vents and let her rip. The WSM held around 350-375 the entire time. Once the IT got up to 170 I foiled it and threw it back on the cooker. Went to check it an hour later and the IT was 205 and the WSM had shot up to around 400 :shocked: I took the brisket off and probed several spots to check for tenderness. I found the thickest end gave little resistance, but I still had some at the thinner end. I was concerned about going much higher than 205 so I went ahead and wrapped it in a couple towels and put in the cooler to rest. I'll check in again once I slice it and let you all know the outcome.
