Evening,
I've done a few chickens now on my WSM and even a joint of beef (which came out beautiful). I'm going to have a bash at some Low and Slow beef brisket.
I've done my fair share of reading up and I'm feeling ready to give this challenge a go.
There are a few points I was hoping people could shed some light on:
1) I want to carve the flat and make burnt ends with the point but I don't feel confident enough to be able to split the two cuts.
I've seen some guides telling you to trim down the fat and split it before it's cooked and others saying split it once it's cooked. I think I would struggle to get either of those right.
I've found that Tuner and George actually sell the two cuts separate, would that be the better option?
http://www.turnerandgeorge.co.uk/packer ... isket.html
2) If I do choose to cook the two cuts separated but at the same time, is there a marked increase in cooking time or will it still be around 1hr / 1lb ?
3) Once the flat is up to temp I was planning on wrapping it with foil and letting it sit, is there a recommended time to let it rest before carving?
Thanks in advance!