Griff
Master Chef
OK, here's the deal, I got drunk and invited some folks over for brisket on Saturday. I went shopping today and was only able to find two seven pound flats. I'm gonna be cooking on a WSM. If I wanted to put the flats in a cooler at 4pm for dinner at 6pm, when do you reckon I should but 'em on the WSM? Recommendations for rub? At what temp do you foil? At what temp do you pull and put in the cooler?
I've only done three briskets before. Two were great, one sucked. I want to strive to avoid the suck option.
Thanks in advance......Griff
I've only done three briskets before. Two were great, one sucked. I want to strive to avoid the suck option.
Thanks in advance......Griff