Brisket questions from a newbie

I've cooked a few briskets and they came out good, but I'm sure not to their
full potential. I have a few questions about a brisket I am cooking today, and
one that I plan on cooking next week.

Today's brisket is a small flat, around 4 lbs. I rubbed last night and started
smoking today in a Great Outdoors gas smoker at 250F. After reading up a bit I
realized that I already screwed up by trimming some of the fat off the top - oh
well. For small cuts like this, is it better to keep the cooking temps on the
low, or high side, compared with the thicker packers cut?

Next week we are going camping with a large group and we have to supply a meal
one day for about 30 people consisting of mostly adults, some teens and a few
small kids. How many lbs of brisket (uncooked) do you recommend for this size
group? I will try to locate a packers cut for this. Any recommendations of where
in the SF Bay Area (East Bay) to find this cut?

Also, since this will be prepared a few days in advance, what is the best way to
store the meat after cooking? Iced down or frozen? And finally, what is the
best way to reheat and serve? Thanks folks!

.

Relevant Pages

  • Re: Beef Ribs
    ... "low and slow" on everything from brisket to canned tuna on the pit. ... But at those temps it has to be ... Not saying it can't be done, but it sounds like a handful if you are cooking ... I guess it depends on how you learned to cook on a pit. ...
    (alt.food.barbecue)
  • Re: Brisket for the disinterested novice
    ... >> Tools I have at hand: Gas grill, oven, crock pot. ... >> begin cooking Saturday morning for the 4:30 pm event. ... >> I see so many recipes on the net, I really don't know which method to ... I wouldn't allow anything less than 12 hours for a brisket ...
    (alt.food.barbecue)
  • Re: Third brisket try, good, VERY tender, but...
    ... Wrap it in foil after about 6 hours of cooking. ... Ended up getting just a flat, cut from the full packer, although theire ... have to say this, the outside of the brisket, with that particular rub... ...
    (alt.food.barbecue)
  • Re: Brisket for the disinterested novice
    ... > begin cooking Saturday morning for the 4:30 pm event. ... get a brisket and dry rub with the rub of your choice the night before. ... your oven until the internal temp is about 150.. ... and wrap it in a layer of foil and re-insert to cook until internal temps ...
    (alt.food.barbecue)
  • Re: Tender Brisket?
    ... Now the backpeddling begins by Pete. ... your oven-roast brisket would produce an identical brisket to one I would ... If you want a contest, ... Your inferior cooking method ...
    (alt.food.barbecue)