Hey guys..Haven't been around for a while, and I'm about to do a brisket for my father-in-laws b-day. Last time I did one was 4 or 5 years ago, so to say I'm out of practice is an understatement..
I've got a Weber bulet and want to try the high heat method, but I'm curious if it will work on a flat versus a whole packer..The packer is a lot of meat, I'd prefer to use a 7 or 8 lb flat instead, but I know that the higher heat might dry things out..
Looking for any experienced recommendations as well as suggestions for a simple rub.
Thanks.
I've got a Weber bulet and want to try the high heat method, but I'm curious if it will work on a flat versus a whole packer..The packer is a lot of meat, I'd prefer to use a 7 or 8 lb flat instead, but I know that the higher heat might dry things out..
Looking for any experienced recommendations as well as suggestions for a simple rub.
Thanks.