Review my brisket plan!
First brisket! All the advice please. Here is the current plan:
- 6lb Flat from Sam's Club (doesn't seem like there is much trimming left to do)
- Mustard binder + Costco course pepper + Holy Cow + Holy Gospel (Day before, let it chill 18-24hrs in fridge).
- Ironwood 650, on the upper grate, fat side up. Start at ~midnight at 200F.
- Check it around 7am, wrap in butchers paper at 170F with a few tablespoons on the bottom. Place meat sound down on the tallow. Increase temp to 225.
- Probe alarm at 195, start instant reading until 205.
- 30 minutes on the counter, then rest 4hrs until dinner wrapped in a towel in a cooler (Shooting for like 6:30pm).
Am I planning for too much time for a 6lb flat? I'm concerned I'll either dry it out by overcooking it in that first 7hrs and not wrapping it in time, or overall just end up with an overly wrong rest. That would be ~14hr cook time........
Is that a reasonable sized brisket to feed 5 people? Figured I would do some pork belly burnt ends and other sides obviously.
Which brings me to my last question - any reason NOT to cook the porkbelly burnt ends in a steam pan underneath the brisket? Will that upset the smoke/heat flow? I have my timing down pretty well for those at 250F, and figured I might just increase the temp for the last hour or so if the brisket is still cooking before it's time to start those.
Thank you!