Using a WSM 22.5”. Cooking at 250 Fahrenheit
I got a 14lb packer and separated the point and flat prior to cooking. Never did that before, but I think I did a decent job. I’m done my burnt ends based on a recipe from HowtoBBQright and I think that will be perfect.
My issue is with the flat... I put both on at 3am. (The point is done and burnt ends came out great). Wrapped the flat at 8am. It was about 170 before wrapping. Wanted to get it to 200. I wrapped it in parchment paper. It got to about 191 internal temp around 10:30/11:00 when the WSM dropped temps to 200. Took a bit to get more fuel going and the brisket dropped down to 180 in the process. At noon I added ribs and the brisket went down to 170. It’s now 1:15 and the flat is at 178.
Did I screw this up?
I got a 14lb packer and separated the point and flat prior to cooking. Never did that before, but I think I did a decent job. I’m done my burnt ends based on a recipe from HowtoBBQright and I think that will be perfect.
My issue is with the flat... I put both on at 3am. (The point is done and burnt ends came out great). Wrapped the flat at 8am. It was about 170 before wrapping. Wanted to get it to 200. I wrapped it in parchment paper. It got to about 191 internal temp around 10:30/11:00 when the WSM dropped temps to 200. Took a bit to get more fuel going and the brisket dropped down to 180 in the process. At noon I added ribs and the brisket went down to 170. It’s now 1:15 and the flat is at 178.
Did I screw this up?