Bought a seriously nice 12 lbs. brisket. As it turned out, it was bigger than what I wanted to cook so I cut it into 3 briskets.
I did one with just salt and pepper (Baltimore pit style) and the other with a rub that I made up. I keep the rubs light because I like to taste the meat - not just the spices. The third - in the freezer for another day.
Cook time was about 8 hours. The iGrill thermometer has been updated with a new program and in the process has eliminated the chart feature. I used this for putting in wood. They also eliminated the battery level of the sensor unit - looking for a new thermometer, the one on here is nice and may put into the budget for later. As a result, my temp swings were exaggerated but it still worked out.
I don't have pics of them sliced up, that was the next day after they were in the fridge overnight. These things were so tender, they almost fell apart getting them off the grill. I use a real meat slicer and the meat has to have some firmness.
I did one with just salt and pepper (Baltimore pit style) and the other with a rub that I made up. I keep the rubs light because I like to taste the meat - not just the spices. The third - in the freezer for another day.
Cook time was about 8 hours. The iGrill thermometer has been updated with a new program and in the process has eliminated the chart feature. I used this for putting in wood. They also eliminated the battery level of the sensor unit - looking for a new thermometer, the one on here is nice and may put into the budget for later. As a result, my temp swings were exaggerated but it still worked out.
I don't have pics of them sliced up, that was the next day after they were in the fridge overnight. These things were so tender, they almost fell apart getting them off the grill. I use a real meat slicer and the meat has to have some firmness.
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