jawpaul
Full Fledged Farker
- Joined
- Aug 21, 2010
- Location
- Backwoods of East TN
Well brethren, first off thanks for all the help so far throughout my BBQ infancy. I've done some stupid stuff but I've learned from it and made some good tasting Que.
My local Sam's Club got in some CAB Choice packer briskets (they normally only have trimmed flats). So I picked up the best one they had out, which was a big boy; about 15 and a half pounds worth. I've read through several of the brisket tutorials including BigaByte's excellent one. And I have a few questions.
Just a dry rub on a brisket, or a mustard slather and rub? (I normally do a slather and rub on butts).
How far ahead of time should I rub down the brisket? Night before?
I'm not planing on foiling the brisket (I like a good bark) but I have seen some people pan the brisket after a while. Advantages/disadvantages?
When making burnt ends do you need to rest the brisket any before separating the flat and point?
I'm planning on smoking some butts at the same time. Should I do brisket on the top racks or the butts on the top rack of the WSM.
Plan:
Rub with some of IndianaGriller's competition brisket rub I got in Trade Round # 31. Smoke with a mixture of hickory and cherry wood chunks added.
Thursday: Night - Rub Brisket. Have a drink.
Friday: 7pm - Get home from work and fire up the WSM. Bring temp up to 225. Have a drink.
Friday: 8pm - Throw on the Brisket and Butts. Run WSM @ 225. Have a drink.
Saturday: 12am - Ramp WSM up to about 250-275 degrees. Have another drink.
Saturday: ???? Remove brisket. Remove point, cube, and use for burnt ends. Wrap and hold flat in cooler.
2 hours later: Sauce burnt ends.
1 hour later: Remove burnt ends, serve and enjoy it all.
Any idea about how long it's gonna take to cook this big brisky about at 250? I'm aiming for a late lunch/early dinner time frame. When I pull the brisket off and start on the burnt ends I'm gonna call the in-laws and tell them to start prepping the sides.
Thanks Brethren, I'd be lost without yall
My local Sam's Club got in some CAB Choice packer briskets (they normally only have trimmed flats). So I picked up the best one they had out, which was a big boy; about 15 and a half pounds worth. I've read through several of the brisket tutorials including BigaByte's excellent one. And I have a few questions.
Just a dry rub on a brisket, or a mustard slather and rub? (I normally do a slather and rub on butts).
How far ahead of time should I rub down the brisket? Night before?
I'm not planing on foiling the brisket (I like a good bark) but I have seen some people pan the brisket after a while. Advantages/disadvantages?
When making burnt ends do you need to rest the brisket any before separating the flat and point?
I'm planning on smoking some butts at the same time. Should I do brisket on the top racks or the butts on the top rack of the WSM.
Plan:
Rub with some of IndianaGriller's competition brisket rub I got in Trade Round # 31. Smoke with a mixture of hickory and cherry wood chunks added.
Thursday: Night - Rub Brisket. Have a drink.
Friday: 7pm - Get home from work and fire up the WSM. Bring temp up to 225. Have a drink.
Friday: 8pm - Throw on the Brisket and Butts. Run WSM @ 225. Have a drink.
Saturday: 12am - Ramp WSM up to about 250-275 degrees. Have another drink.
Saturday: ???? Remove brisket. Remove point, cube, and use for burnt ends. Wrap and hold flat in cooler.
2 hours later: Sauce burnt ends.
1 hour later: Remove burnt ends, serve and enjoy it all.
Any idea about how long it's gonna take to cook this big brisky about at 250? I'm aiming for a late lunch/early dinner time frame. When I pull the brisket off and start on the burnt ends I'm gonna call the in-laws and tell them to start prepping the sides.
Thanks Brethren, I'd be lost without yall