Going to be doing an angus packer for lunch next Saturday, so would appreciate any advice you folks may have. Here's my initial plan unless I hear suggestions for improvement from you folks.
1) Trim and dry brine on Thursday night.
2) Friday am dry rub and put brisket on Yoder @ 225 with point end closest to fire pot. Monitor temp and wrap in double layer of butcher paper at around 150, take up to probe tender in flat and pull from smoker.
3) Hold for a couple hours.
4) Separate point from flat and vacuum seal then ice bath. Into fridge overnight.
5) Friday am cut point into chunks for burnt ends. Sauce ends and throw flat and ends back on Yoder @ 225 to reheat for a few hours.
Any advice on how I could improve this would be appreciated.
1) Trim and dry brine on Thursday night.
2) Friday am dry rub and put brisket on Yoder @ 225 with point end closest to fire pot. Monitor temp and wrap in double layer of butcher paper at around 150, take up to probe tender in flat and pull from smoker.
3) Hold for a couple hours.
4) Separate point from flat and vacuum seal then ice bath. Into fridge overnight.
5) Friday am cut point into chunks for burnt ends. Sauce ends and throw flat and ends back on Yoder @ 225 to reheat for a few hours.
Any advice on how I could improve this would be appreciated.
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