Picked up a brisket joint at the supermarket and followed the instructions from "Weber's Complete
Barbecue Book".
Meat on the grill. One charcoal basket filled with Australian Heat-beads. After a bit of fiddling, temp
settled at around 125C. Smoke from Weber's "Whiskey Soaked Wood Chips" I got in an end of season deal:
4 hours into the cook:
4 hours later, the end result:
Linda contributed with an awesome Dauphinoise Potato:
And plated:
This is the first time I've cooked brisket and whilst not perfect, I'm really pleased with the result.
It was good to be adjusting vents again and controlling the heat. My Q is great but charcoal
is the daddy.
Thanks for looking.
Barbecue Book".
Meat on the grill. One charcoal basket filled with Australian Heat-beads. After a bit of fiddling, temp
settled at around 125C. Smoke from Weber's "Whiskey Soaked Wood Chips" I got in an end of season deal:
4 hours into the cook:
4 hours later, the end result:
Linda contributed with an awesome Dauphinoise Potato:
And plated:
This is the first time I've cooked brisket and whilst not perfect, I'm really pleased with the result.
It was good to be adjusting vents again and controlling the heat. My Q is great but charcoal
is the daddy.
Thanks for looking.