Long story short, I wound up with a brisket flat that weighs a little less than 5#. I want to smoke it on my Weber Smokey Mountain on Labor Day. Any idea on how long it will take, given a 250ish temperature?
Just FYI, I'll be using a kosher salt and coarse grind pepper rub (probably a mustard or jalapeno juice base).
What PJ said. It's about thickness, not weight. Plus if it's the usual shape for a flat, you can count on it going through a stall too, and that will extend the time (but it's a good thing!). The earlier you start, the better. Once it gets to probe tender, you can then rest it for several hours if it's not time to eat yet, and it will only get better. I'd get that bad boy in the cooker very first thing in the morning. Good luck, and show us pics!!
I'll go measure...
tick, tick , tick...
... thickest part is ~2". Been getting some pretty weird shaped briskets lately, from both my local grocery and Sam's Club. Thin side is maybe an inch.
Cleaned it up a little, slathered with yellow mustard, had my wife give it a nice dose of kosher salt and coarse pepper. Inserted my brand new TempSpike wireless thermometer. Stuck about 5 chunks of hickory into the charcoal and got it started. Generally ran about 240-250, when it got to 170 for some reason decided to not wrap it - that was a mistake. Pulled it off at 203 and it was pretty dry - not awful, just not up to snuff. It had enough of the point to help, made some OK sandwiches.
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