Meatsweat Mike
Got Wood.
Doing my first brisket cook overnight into tomorrow. The initial plan was to have friends over Sunday for the wife’s bday butttt then she came down with COVID. I’m hiding from her in our guest bedroom without any symptoms (knock on wood) and she still wants some brisket so it’ll be an 11 pounder for two! Figured I’d start a thread since it’s been a little while since I posted. I’ll start to post pics as I go
So far I’ve trimmed and started to dry brine the brisket just after 12pm today. Was going to try to get it on the smoker around 8-9pm. Following meathead’s brisket recipe for the most part and was leaning towards injecting with some beef broth but a little concerned that’ll be too salty, any thoughts on that? Maybe I can find low sodium broth just for the moisture.
Other big question is water pan or not. I’m cooking on a Weber summit Kamado, and generally don’t use one. I know it can help add moisture in the cooker but I’m a little concerned that over night the water will all evaporate and the temps will skyrocket and I’ll have to deal with that. I’m otherwise confident I can hold it around 225 without needing to watch it too closely without the water pan since that’s what I usually do. I’ll have a temp probe with an alarm just in case. I also figured that with the injected broth, and since I’m wrapping it through the stall, it’ll have less of a chance of drying out. Any thoughts/suggestions here?
Thanks for looking and joining along for the ride!
So far I’ve trimmed and started to dry brine the brisket just after 12pm today. Was going to try to get it on the smoker around 8-9pm. Following meathead’s brisket recipe for the most part and was leaning towards injecting with some beef broth but a little concerned that’ll be too salty, any thoughts on that? Maybe I can find low sodium broth just for the moisture.
Other big question is water pan or not. I’m cooking on a Weber summit Kamado, and generally don’t use one. I know it can help add moisture in the cooker but I’m a little concerned that over night the water will all evaporate and the temps will skyrocket and I’ll have to deal with that. I’m otherwise confident I can hold it around 225 without needing to watch it too closely without the water pan since that’s what I usually do. I’ll have a temp probe with an alarm just in case. I also figured that with the injected broth, and since I’m wrapping it through the stall, it’ll have less of a chance of drying out. Any thoughts/suggestions here?
Thanks for looking and joining along for the ride!