Maybe I've been intimidated by the long article on brisket on AR. Maybe I've been nervous about screwing it up. Maybe I've been anxious about not knowing how many hours a hunk of brisket would take. Not sure why I've never attempted brisket before but today I decided it was time.
I bought a trimmed brisket at the local Sunfresh because the marbling looked nice. I reviewed Meathead's article and wondered if I'd purchased nice looking shoe leather. Oh well, it had been purchased so no going back now!
I bought it on Tuesday and then my weekend went a bit sideways with various plans. Well, now I have meat I have to cook or it will go bad. So, I researched "fast and hot" brisket. I know it's all relative with temps but I knew I wouldn't be able to do a 225-250 cook. I also decided to try the crutch in my first attempt to git 'r done.
The meat:
I had a nearly 6lb trimmed brisket so I dry brined the night before, about 12 hours before the cook, covering it with about 10 tsp of salt all around, covered, and put it in the fridge. About an hour before I placed it on the grill, I covered the top with black pepper and 2-3 teaspoons of garlic powder. Kept it simple and something preferable by my better half.
The cook:
I cook with a Weber 22 kettle, with a SnS, DNG, and a Maverick 732. I used B&B briquettes that I picked up at the local Academy Sports. Since I was going with 300-235 I filled up the SnS as full as I could, took off about a 1/2 chimney out and lit them. About 30 minutes later I was ready to start things up. I poured the lit on top of the unlit briquettes and brought the grill up to 290 and put the meat on. I watched temps keep climbing up to 330 when I dialed back the exhaust a quarter. Temps stopped rising and settled back down to 315. I watched the meat probe temps slowly climb over the next two hours and when it hit 160 I wrapped(probably overwrapped) in foil and kept the probe in through an opening where the foil met. The meat kept plowing forward hitting 200 after a total of 3.5 hours on the grill. I double checked with my Thermapen and it was reading 195. I left the brisket on until the Maverick read 207. At that point the Thermapen read 203. I immediately took the foiled meat off the grill, kept it foiled, and wrapped it in 5 small towels and placed it at the bottom of our Coleman cooler(again, overwrapped). I had some work to do today so it sat there for 4 hours.
Just went through the unveiling with my daughter. She's usually pretty subdued after school but she lit up with a smile and said "That's delicious" with her first taste. That's enough for me. I'm hooked.
I bought a trimmed brisket at the local Sunfresh because the marbling looked nice. I reviewed Meathead's article and wondered if I'd purchased nice looking shoe leather. Oh well, it had been purchased so no going back now!
I bought it on Tuesday and then my weekend went a bit sideways with various plans. Well, now I have meat I have to cook or it will go bad. So, I researched "fast and hot" brisket. I know it's all relative with temps but I knew I wouldn't be able to do a 225-250 cook. I also decided to try the crutch in my first attempt to git 'r done.The meat:
I had a nearly 6lb trimmed brisket so I dry brined the night before, about 12 hours before the cook, covering it with about 10 tsp of salt all around, covered, and put it in the fridge. About an hour before I placed it on the grill, I covered the top with black pepper and 2-3 teaspoons of garlic powder. Kept it simple and something preferable by my better half.
The cook:
I cook with a Weber 22 kettle, with a SnS, DNG, and a Maverick 732. I used B&B briquettes that I picked up at the local Academy Sports. Since I was going with 300-235 I filled up the SnS as full as I could, took off about a 1/2 chimney out and lit them. About 30 minutes later I was ready to start things up. I poured the lit on top of the unlit briquettes and brought the grill up to 290 and put the meat on. I watched temps keep climbing up to 330 when I dialed back the exhaust a quarter. Temps stopped rising and settled back down to 315. I watched the meat probe temps slowly climb over the next two hours and when it hit 160 I wrapped(probably overwrapped
) in foil and kept the probe in through an opening where the foil met. The meat kept plowing forward hitting 200 after a total of 3.5 hours on the grill. I double checked with my Thermapen and it was reading 195. I left the brisket on until the Maverick read 207. At that point the Thermapen read 203. I immediately took the foiled meat off the grill, kept it foiled, and wrapped it in 5 small towels and placed it at the bottom of our Coleman cooler(again, overwrapped). I had some work to do today so it sat there for 4 hours.Just went through the unveiling with my daughter. She's usually pretty subdued after school but she lit up with a smile and said "That's delicious" with her first taste. That's enough for me. I'm hooked.
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