I've not Cooked a bunch of Meat for a group yet. The person you need to get feed back from is Jerod Broussard he cooks for groups all the time. I've not really ever done more than 2 at once. I do know that ideally you would not want more salt in your rub if you per-brined. Not a problem if you mix up your own but if you use off the self stuff their 1st ingredient is always salt. As for the bark there are a bunch of ways to go. Some folks dont wrap until they have the bark they want others wrap once the meat hits the right color (and then crisp up a little at the end) if you're not under a time restraint (say you put on your meat at midnight and plan on keeping the meat warm in a cooler) you dont have to wrap at all. Good luck hope you will hear from Jerod Broussard or Huskee or CandySueQ or fzxdoc or...Well you get the idea pretty much anybody but me lol.
A less detailed post this time. Need a little more quick guidance before attempting to cook for 40 people this weekend.
How do you trim fat and only leave 1/4 to 1/2 inch left. I trimmed too much in a few spots. I tried making small slits in the fat to see how thick it was in various places, then leaving about 1/4 inch. I know some folks leave it all on there, but I find that a little too fatty.
How much rub do you typically use for a full packer? Last one I did was 13 pounds after trimming off 3.75 pounds of fat. I have seen folks use 1/2 cup of rub for a full packer (salt and pepper only). I used 1/4 cup with no salt and the feedback was that no one coudl taste the rub.
For pepper in rub, do you grind it yourself? How coarse?
If you follow Meathead's article on dry brining (1/2 tsp per pound after trimming 8-12 hours before cook) - do you also add salt to your rub? Feedback on last brisket was that it was undersalted. Last time I added ~ 1/2 tsp of coarse kosher salt per lb and did not add salt to the rub.
For those who wrap when it hits 155 to 165 - how long does that usually take you for a full packer at around 250 smoke temperature?
Do you finish the brisket with the wrap on or remove it to re-crisp the bark exterior? How do you re-crisp it (if at all)?
I noticed the flat under point gets probe tender first for me around 200F. Seems to stay moist while the rest comes of the brisket comes up to temp. Can this become over done or dry (I have not been getting the flat as probe tender as I like and want to leave it in longer)? This seems to be most marbled part.
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