Hello all from germany,
my daughters 2nd birthday is coming up in two weeks. A celebration which had established itself as an occasion to fire up the smoker after the great reception of last year's pulled pork. When people speak of bbq around here, they generally mean throwing a couple brats and thin, marinated steaks on the grill over direct heat without a lid. Smoking or cooktimes over an hour, let alone 12 were unheard of, at least within the broader circle that is my family and friends. Therefore my first take on bbq was well received. I cooked on this sad and flimsy barrel, which had me get up several times during the night to refuel and add water. There wasn´t much fun involved. But after tasting the result, even that little guy put out, I soon upgraded to my current cooker, on which I have done several butts, a couple ribs and gotten to know its behavior well enough to get it to hold the temperature for hours and hours. Love that thing.
I feel comfortable enough to try a brisket. The cut is hard to come by, since most butchers are never asked for it. I got a 10-12 lb USDA Choice BAC online, arrived frozen, vacuum-sealed and now sitting in my freezer. It set me back quite a bit and I don´t want to jeopardize the result by not being ready. I plan to stick mostly to meatheads brisket recipe.
So here ist my plan, followed by a couple questions. Comments and critique most welcome:
I´ll be cooking for 22 adults and 6 kids. There will be some pulled pork on the smoker too and skewers with authentic russian Schaschlik on my gas grill. People will be arriving Sunday around 3pm.
Sides: Texas beans, german potato salad (though not warm ) white bread, cole slaw rosmary roast potatoes
scheitholz
my daughters 2nd birthday is coming up in two weeks. A celebration which had established itself as an occasion to fire up the smoker after the great reception of last year's pulled pork. When people speak of bbq around here, they generally mean throwing a couple brats and thin, marinated steaks on the grill over direct heat without a lid. Smoking or cooktimes over an hour, let alone 12 were unheard of, at least within the broader circle that is my family and friends. Therefore my first take on bbq was well received. I cooked on this sad and flimsy barrel, which had me get up several times during the night to refuel and add water. There wasn´t much fun involved. But after tasting the result, even that little guy put out, I soon upgraded to my current cooker, on which I have done several butts, a couple ribs and gotten to know its behavior well enough to get it to hold the temperature for hours and hours. Love that thing.
I feel comfortable enough to try a brisket. The cut is hard to come by, since most butchers are never asked for it. I got a 10-12 lb USDA Choice BAC online, arrived frozen, vacuum-sealed and now sitting in my freezer. It set me back quite a bit and I don´t want to jeopardize the result by not being ready. I plan to stick mostly to meatheads brisket recipe.
So here ist my plan, followed by a couple questions. Comments and critique most welcome:
I´ll be cooking for 22 adults and 6 kids. There will be some pulled pork on the smoker too and skewers with authentic russian Schaschlik on my gas grill. People will be arriving Sunday around 3pm.
- Move brisket from freezer to fridge Thursday evening
- Trimming until 1/4" fat-cap remains
- Apply Salt 2h before cooking, pepper just before it moves on the grate 9pm Saturday night
- Target-temp will be 225°F
- Wrapping after 5-6 hrs if the bark ist to my liking
- Tend the fire and move to faux cambro around 200° (my cambro would be the styrofoam insulator box it came in [are there really issues with melting even if lined with a towel] since I don´t own a plastic beer cooler)
- hold it in cambro until slicing
Sides: Texas beans, german potato salad (though not warm ) white bread, cole slaw rosmary roast potatoes
- Do you definitely recommend the "Big Bad Beef Rub" over Salt and pepper? I´m worried about too much heat from cayenne/chili and was shooting for authentic, simple brisket
- Do you have alternative suggestions concerning sides?
- Anything vital I seem to be forgetting or unforseen obstacles I might run into?
scheitholz
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