What do I have here? (brisket flat?) and a few questions
I mostly smoke pork. This was given to me as a gift. It was from a farm in PA. so I don’t know much about grading. It weighs 5.5 lbs.
I think it is just the flat.
My first question, how do I ensure that it is moist and delicious? I know the flat is mostly muscle. I planned on injecting it with beef stock. Keeping the smoker at 225-250. Rubbing with salt/pepper. Smoking to 150, wrapping with some more broth. Cooking until 195. I have a clay saucer in my WSM, so no water. I can use water, if I must, but I prefer it without it, for cleanup.
Also, which way is the damn grain going? I want to make sure to cut it against the grain, but I am having trouble telling. Any advice would be welcome, since this is only my second brisket, and first in my WSM. I am worried about drying it out.
Submitted July 16, 2015 at 07:29AM by donutman84
via reddit What do I have here? (brisket flat?) and a few questions