"...any ideas?....FEDEX me a pound and a half"
Posted on 09/07/2013 5:32:18 PM PDT by beebuster2000
here is what i got so far:
butcher cut the brisket off the hanging beef this morning, it had been aged a while. bigger than i thought it would be, around 15 pounds. he trimmed it up, but still plenty of fat on board, i guess i ll leave the fat on.
took it home, seasoned it liberally with kosher salt and black pepper, sitting overnight in the fridge .
got my gas barbeque tricked out. plenty of mesquite chips and a couple chunks of used wine barrel soaking in a big pail overnight.
gonna place the meat on the top rack, on the right, big fat side up, but use only the left burners. smoke box placed directly on on the left burners, pulled the rocks and grill out of that side.
one problem, i cant get the gas flame down below 250 degrees. 225 is the absolute tops i have seen as a reccomeded temp, but gonna have to go with it. plan is:
fire that sucker up around 6am sunday, let it roll for 9 or 10 hours, lashing the smoke box with soaked wood chips, until internal temp hits 175. then pull it, wrap it in foil, put it in the small cooler to sit for an hour. then slice, with homemade bbq sauce.
anyone else got any ideas?
250 is too hot. Can you get it down to 200?
been trying but can’t. got the control on the grill at absolute lowest and now trying to still get it to light by barely cracking the valve on the tank. i know, its too hot, but i got to launch anyway.
Mix your wood chips with oak and hickory.
"...any ideas?....FEDEX me a pound and a half"
/johnny
Just open the lid a bit.
Wine barrels are white oak. Good choice
oh, thats a great idea.
Might try an aluminum drip pan with about a qt. of water under the brisket.
Should keep the temp. down.Replinish as needed.
I have done a couple of briskets. Look on the internet on how to slice them. I found a couple of youtube videos that helped. The top muscle needs to be separated and aligned with the bottom one before slicing. Isn’t hard. I followed their recommendation and did it on newspaper which made clean up easy. Good luck! Was really good eating!
nother good idea, thanks
i do have a drip pan but wasnt going to put in water.
I may not be able to help you cook it but I sure as heck would like to help you eat it! Thank God for red meat.
In the drip pan, try unsweetened apple juice instead of water.
In the Oh, and then enjoy it while you watch the last vestiges if Obama’s imperial presidency snuffed out tomorrow. It will taste all the better.
Wish I were there to taste test!
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