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.
Thoughts??
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.
Thoughts??
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