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The Sunday brisket is on...

Unknown
Unknown
edited November -1 in EggHead Forum
This is my first one so I'm as nervous as a prostitute in Church. I've got a 3 and a half pound flat(the only one the supermarket had) and have the temperature cruising at 250 degrees. I put it on indirect with a dry drip pan underneath at 11:00 A.M. PST. I was planning on taking it off about 6:00 P.M. - a 7 hour cook. I threw in 4 chunks of wetted pecan wood. Now I think I'll back the temperature down to 225 degrees. Unfortuneately, the butcher had cut off most of the fat cap that was on top. I hope this doesn't mess up the cook.[p]Any thoughts from anyone?[p]Paul[p]
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Comments

  • Unknown
    Unknown
    Paul B.,[p]If the fat cap is mostly gone, its best to just cover the top will thick-cut bacon. Will keep the brisket from drying out.
    Dr. Pig

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  • Unknown
    Unknown
    Paul, nature boy and I just put a hurting on a ten pounder that we put on at 9pm last night and pulled off at noon. Let it rest for about two hours wraped in a wool blanket inside a cooler. We had the butcher trim the fat cap but save it for us, after rubbing the meat down we laid the fat back on and left it there until about 10am. It really seems to help with the moisture level.Good luck with yours
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  • Unknown
    Unknown
    Dr. Pig, thanks for the advice on the bacon. It did turn out a little dry, but it was still very good.

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