British BBQ Society Forums

Fair enough Tiny. I was working off the assumption on what I've done with pulled pork. I'll leave it until tomorrow.

Cheers

Thanks for the comments guys.

I pick up the meat today and will be dry brining it this evening, ready to stick on late Friday night. I'm not going to sleep easy but I have a maverick which will let me know if the temp starts to drop (which I'm a bit paranoid about). If it's done earlier than needed ...

Gotcha.

Do you leave a probe in once wrapped or do you just do spot checks by opening the foil or piecing?

Cheers

Thanks Tiny. When you say cut in half, you mean separate the flat and point?

Advice on whether to crutch or not? Faster cooking time is appealing but I would like some dry bark.

Hungry thinking about it!

Hi guys.

Never done brisket on my ProQ Excel before and have a party on Saturday where I'm aiming to feed people at 8pm.

Going to do a 6kg packer and need some advice.

What time do you recommend I start cooking. Should I crutch or not? From research I've done, I'm worried I might have to start ...