Quote:
Originally Posted by BryanBusby
Just depends how fast they sell at your club. I've had a brisket sit in my fridge for 3 weeks before and still wasn't quite at expiration date when I got around to cooking it.
With beef it's generally ideal to let it sit out for an hour before cooking, but I generally don't bother with this since it's cooking low and slow so I'm not overly concerned.
Generally what I do is start out by pulling the brisket out, rinsing it off and patting it down with paper towels and pulling off all the really loose shit
From there, I grab my knife and start to trim up. Generally its suggested to trim the fat down to 1/4" but I'm a bit more conservative than that. That really comes down to personal preference.
Do at least get rid of the 'harder' fat because it just isn't going to render out and will shield off the smoke from the meat.
I also slice off a small bit from a corner so I have a good idea how to slice post cook.
At that point I apply my rub.
After that I fire up the grill and let it get up to temp. Probe the brisket up, throw it on and once I know everything is good...this is usually the point where I go to bed.
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Getting my shit ready mentally.
What temp do I pull at? You guys cooking at 225? I only foil once meat has reached temp, correct? 6lb flat, so start around 5 a.m. if wanting to eat around 5-6 pm?