I had the pleasure of listening to Meathead at a conference over a year ago. I thought he was a genius. I instantly became a member and have been honing my skills on pork loins, steaks, etc. Even though a born and raised Texan, I hadn't been serious about grilling until now.
Just completed my first competition-level brisket (meaning I wanted it to be great, not just throwing some meat and heating it up until it's safe to eat). Using the methods on this site, I was able to turn a USDA Select packer into a genuine work of art (as you can tell I'm pretty happy about it).
Thanks, Meathead, for the website, for grill advice, for recipes, and for the best brisket I've ever smoked. It was a test run for a tailgate coming up and I'm going with confidence that I wouldn't have had until now. (And I promise to never use a Select cut again but even your recipe made it WAY better than it should've been.
Grill/Smoker: Weber 14401001 Original Kettle Premium Charcoal Grill, 22-Inch
Just completed my first competition-level brisket (meaning I wanted it to be great, not just throwing some meat and heating it up until it's safe to eat). Using the methods on this site, I was able to turn a USDA Select packer into a genuine work of art (as you can tell I'm pretty happy about it).
Thanks, Meathead, for the website, for grill advice, for recipes, and for the best brisket I've ever smoked. It was a test run for a tailgate coming up and I'm going with confidence that I wouldn't have had until now. (And I promise to never use a Select cut again but even your recipe made it WAY better than it should've been.
Grill/Smoker: Weber 14401001 Original Kettle Premium Charcoal Grill, 22-Inch
Comment