I was at the grand opening of the Low & Slow Meat Co.
No website yet, but they are on FB.
https://www.facebook.com/Low-n-Slow-Meat-Co-357254034638416/
Anyway this "fell into the trolley"
So, this is my first full brisket and will be cooking it on Saturday. The plan is to keep it reasonably simple. Dry brine overnight, then rub with some cracked pepper, paprika and a little bit of brown sugar.
Smoke at about 235°f over wattle and/or banksia for as long as it takes. I'm not intending to wrap it.
My questions.
- When slicing against the grain along the flat, what do you do when you get to the point? Separate the point and keep slicing both muscles against the grain? Change the angle to cut diagonally across both muscles? Or just keep going at the same angle because it's going to be tender enough?
- If I'm running short of time, can I wrap it at any time to speed up the cook, or does this only help to push through the stall?
- Is spritzing needed, and if so, how often/what with?
- What are people serving with their brisket? Sauce? Gravy? Sides?
Maybe I should have chosen a smaller/ cheaper piece for my first go, but what the hell. Looking forward to it.