DevineSwine
Full Fledged Farker
- Joined
- Jan 9, 2011
- Location
- Grosse Pointe Woods MI
God is my witness i hate brisket questions, and here I am. Ive sworn myself off doing briskets because they are a PITA and just to damn labor intensive for the more often than not lack luster return ya get after hrs of cookin. And here I am.
So the price sucked me in, 3.99 a pound for full packer Angus, what grade i couldnt tell ya but knowing Meijer probably select but maybe choice. My question is the following. Do i need to pump it full of liquid for a good end result. Ive done several but its been so long i honestly cant remember what the hell i did. I have a PrimoXl that i have yet to put a brisket on and ive never cooked a brisket on lump. Ive had the Primo a few years now and consider myself quite fluent with the unit and lump now. I will be using Rockwood lump. I will do SPG rub and trim the hell out of it because the last one i trimmed i know i did that and it turned out the best of the bad ones i did...lol.I do have paper so at some point i will wrap it when i get fed up with the stall an i will cook it fat down.
So questions for the group 1. Inject, do it or not needed and if so inject with what..?
2. What Temp should i target, I try to run it 275 is this to hot...?
Thanks everyone for your input and time...
So the price sucked me in, 3.99 a pound for full packer Angus, what grade i couldnt tell ya but knowing Meijer probably select but maybe choice. My question is the following. Do i need to pump it full of liquid for a good end result. Ive done several but its been so long i honestly cant remember what the hell i did. I have a PrimoXl that i have yet to put a brisket on and ive never cooked a brisket on lump. Ive had the Primo a few years now and consider myself quite fluent with the unit and lump now. I will be using Rockwood lump. I will do SPG rub and trim the hell out of it because the last one i trimmed i know i did that and it turned out the best of the bad ones i did...lol.I do have paper so at some point i will wrap it when i get fed up with the stall an i will cook it fat down.
So questions for the group 1. Inject, do it or not needed and if so inject with what..?
2. What Temp should i target, I try to run it 275 is this to hot...?
Thanks everyone for your input and time...