zubby01
Knows what a fatty is.
- Joined
- Jun 20, 2014
- Location
- conroe, tx
I plan on getting about a 13-15 lb brisket before trimming. I want to cook it this Saturday and want to eat at 6PM. I probably want the brisket to sit out wrapped in paper for about an hour before slicing.
I'm still kinda new at this and want to cook it at about 250. At the 6 hr mark, I've got some butcher paper I plan to wrap it in.
At this point, can I throw it in the oven so I don't have to worry about charcoal/maintaining temps?
What is the benefit of leaving it on the smoker after it is wrapped?
To have the brisket ready at 5PM, when would you all throw it on the smoker? I have a Weber 18" Kettle charcoal smoker.
Also, I will be serving BBQ beans. How bad would it be to serve mashed potatoes as well? I would make potato salad but it seems to be so much more labor.
I'm still kinda new at this and want to cook it at about 250. At the 6 hr mark, I've got some butcher paper I plan to wrap it in.
At this point, can I throw it in the oven so I don't have to worry about charcoal/maintaining temps?
What is the benefit of leaving it on the smoker after it is wrapped?
To have the brisket ready at 5PM, when would you all throw it on the smoker? I have a Weber 18" Kettle charcoal smoker.
Also, I will be serving BBQ beans. How bad would it be to serve mashed potatoes as well? I would make potato salad but it seems to be so much more labor.