Thank You Amazing Ribs & The Pit
A friend was in from Australia with family and requested we do a brisket. Seizing the opportunity at hand, I obtained a Choice Grade, 14 lb, packer from the Corner Butcher Shop and went to work. Having never done a brisket, Amazing Ribs became my constant companion for the task at hand. Trim the fat cap to +- 1/4", dry brine for 8 hr, inject with Butcher BBQ Brisket Marinade (still finding remnants on the walls/kitchen cabinets), rest for 3hr, and immediately before placing on the grill at midnight, a generous rub-down with "Big Bad Beef Rub".
With my set-up, I was able to pre-heat the grill with propane and ignite the charcoal and hickory/applewood chunks prior to shutting down the gas and allowing the Auber SYL-1615 to take over temperature control at 225'. +- 1' performance from that instrument! Never would have believed it. For the next 5 hr, I kept a remote eye on things with a Maverick ET-372.
After 5-1/2 hr when the brisket reached 150' internal temp., a splash of Apple juice, a quick mop, and tight wrapped in foil, back on it went. At the 10-1/2 hr mark, the brisket was at 190' so I removed it from the grill and placed it in the oven at 200' for another two hours followed by two more hours at 170'. At 198', out it came, immediately wrapped in towels and placed in a cooler for 3-1/2 hr.
6:00 PM, time to serve; put up or be forever vanquished to the BBQ Hall of Shame.
I was cautiously optimistic, but there were 19 people watching as I unwrapped the prize. 1st indicator, there had been no resistance when the Thermo-Pen was inserted. 2nd, the brisket "jiggled" as I removed the foil and went about capturing the 3 cups or so of Au-Jus. Slicing revealed the true finished product: I cannot imagine beef being any more tender, flavorful, and juicy.
With my set-up, I was able to pre-heat the grill with propane and ignite the charcoal and hickory/applewood chunks prior to shutting down the gas and allowing the Auber SYL-1615 to take over temperature control at 225'. +- 1' performance from that instrument! Never would have believed it. For the next 5 hr, I kept a remote eye on things with a Maverick ET-372.
After 5-1/2 hr when the brisket reached 150' internal temp., a splash of Apple juice, a quick mop, and tight wrapped in foil, back on it went. At the 10-1/2 hr mark, the brisket was at 190' so I removed it from the grill and placed it in the oven at 200' for another two hours followed by two more hours at 170'. At 198', out it came, immediately wrapped in towels and placed in a cooler for 3-1/2 hr.
6:00 PM, time to serve; put up or be forever vanquished to the BBQ Hall of Shame.
I was cautiously optimistic, but there were 19 people watching as I unwrapped the prize. 1st indicator, there had been no resistance when the Thermo-Pen was inserted. 2nd, the brisket "jiggled" as I removed the foil and went about capturing the 3 cups or so of Au-Jus. Slicing revealed the true finished product: I cannot imagine beef being any more tender, flavorful, and juicy.
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