I have a 14.5lb brisket in the fridge (in cryovac) which I want to cook next weekend. I've seen some videos lately using the H&F technique which I want to try. Cooking at 400F for first two hours, wrapping, then finish at 275F until probe tender (about 3 more hours) for a total of 5 hours.
My WSM though is an 18" so I would have to fit the brisket on the WSM perhaps over a SS bowl. However, I then had the thought of first cooking the brisket at ~400F on my 22" Kettle for 2 hours, wrapping in foil, then finishing at 275F on my WSM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I don’t see why that won’t work. The kettle may be easier to setup for indirect at 400 anyway. If you are wrapping in foil, why not just take it to the oven to finish up, and skip the WSM post wrap?
Sounds like a plan. Let us know how it turns out. I always cook mine hot and fast at 300-335 degrees. I'm really intrigued to see how this will work out for you.
After thinking more about it (and viewing one of Harry Soo's videos), I think I decided to stay with the WSM. Doesn't really make much sense to use two cookers if wrapping anyway.
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