Re: She's in Cali
Ahhhhh
Second brisket on. First was 2 days ago, a choice packer from my local supermarket done with the high temp method, turned out awesome. Now, just for "practice" , I'm smoking a wagyu packer from our speciality butcher. Trimmed her last night, rubbed her down then put her in a trash bag and into the fridge overnight. Started first thing this morning on the kamado using cookie's method listed here on this site, to get it at 225. I plan on letting her sit in some lovely blue smoke for a few hrs and then raising the temp, a method also proposed here on this site in the brisket threads. I have used LarryR's method of putting a small bit of foil under the thin end of the flat, to keep it from drying or getting hard, because this brisket untrimmed weighed 14lbs, so it is large and there was no way to keep that portion of the brisket from protruding too close to the wall of the kamado.