I switched from gas to charcoal over a year ago for everything except brisket because I didn't have a big enough cooker. I finally got the Weber 26.75 with SNS XL, so I can do a full packer. But I know that before I'm ready to throw a party and invite folks over for brisket, I have some practice to do.
My first try a few weeks ago, about all I can say is it made good chili. I started too hot then spent 14 hours on a temperature rollercoaster until I ended up with an mushy point and leathery flat.
Yesterday I had a much better result on my second try. It was a 14 pound USDA prime from Costco, wet aged for a month. I was careful to keep the temp under control and things held pretty steady around 250 with occasional adjustment of the vents. I also put some more thought into the positioning of the meat on the grill. I left a healthy amount of fat cap on the thick part of the point, and put that fat-side-up closest to the coals, and angled the brisket away so the thin part of the flat was farthest from the coals. It cooked faster than I expected. I foil wrapped at 160 F after 6 hours and it hit 205 only 3 hours later. Rested in ice chest for 2 hours and then sliced. Not much smoke ring, but very moist with good texture and flavor - got a big thumbs up from the family. The rub was mostly salt and pepper, but with a little bit of garlic, paprika, and sugar added.
I just bought a 9-pounder to age for my next try. I want to crank that down even lower and slower to 225 F.
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My first try a few weeks ago, about all I can say is it made good chili. I started too hot then spent 14 hours on a temperature rollercoaster until I ended up with an mushy point and leathery flat.
Yesterday I had a much better result on my second try. It was a 14 pound USDA prime from Costco, wet aged for a month. I was careful to keep the temp under control and things held pretty steady around 250 with occasional adjustment of the vents. I also put some more thought into the positioning of the meat on the grill. I left a healthy amount of fat cap on the thick part of the point, and put that fat-side-up closest to the coals, and angled the brisket away so the thin part of the flat was farthest from the coals. It cooked faster than I expected. I foil wrapped at 160 F after 6 hours and it hit 205 only 3 hours later. Rested in ice chest for 2 hours and then sliced. Not much smoke ring, but very moist with good texture and flavor - got a big thumbs up from the family. The rub was mostly salt and pepper, but with a little bit of garlic, paprika, and sugar added.
I just bought a 9-pounder to age for my next try. I want to crank that down even lower and slower to 225 F.
​
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