Brisket on the SJP

[Rich Langer]

<A HREF="http://i242.photobucket.com/albums/ff294/rlanger0/temp.jpg" TARGET=_blank>

</A>[p]

<A HREF="http://i242.photobucket.com/albums/ff294/rlanger0/setupwrail.jpg" TARGET=_blank>

</A>[p]
10:00 – put 8 brix K into chimney on side burner – as it lit, set up SJP with
charcoal rail, ¼ chimney re-used K and ¼ chimney new K – with fist sized
chunk OAK buried in coals – other side of grate, large foil Weber pan.
<A HREF="http://i242.photobucket.com/albums/ff294/rlanger0/brisketonthegrilla.jpg" TARGET=_blank>

</A>
As K lit, cut 6.7 pound CAB flat with ¼” fat layer in half – sprinkled one
half with Sam’s Canadian Steak Rub

10:10 – dumped lit K onto unlit, put brisket on grate on a piece of Al foil,
over pan, fat down.
<A HREF="http://i242.photobucket.com/albums/ff294/rlanger0/brisketonthegrill.jpg" TARGET=_blank>

</A>
11:00 – temp (grate w/ET-73 in cork) 300* - closed one (of two) SJP vents
Should have lit more K continued to cook meat

12:00 meat at 165* - placed in foil pan w/ about 6 oz. Apple Juice (Juicy Juice), Should have used less juice, covered pan w/foil) back in 325* grate cooker (over pan, NOT coals)

1:00 – peeled back foil on top, stuck probe in meat – NG, recovered w/ foil,
put Yukon gold potatoes on grate by coals

1:30 – peeled back foil on top, stuck probe in meat – NG, recovered w/ foil

2:00 – peeled back foil on top, stuck probe in meat – NG, recovered w/ foil

2:30 – peeled back foil on top, stuck probe in meat – NG, recovered w/ foil

3:00 – peeled back foil on top, stuck probe in meat – couldn’t tell difference between fat & meat TENDER, took foil pan out of cooker, put meat (no pan, etc. on grate to firm up bark

3:30 – meat on plate w/taters, cover with foil, wrap in towels, place in
cooler (warming oven) – juice defatted w/ ice cube.
<A HREF="http://i242.photobucket.com/albums/ff294/rlanger0/meatntatersa.jpg" TARGET=_blank>

</A>
5:15 – sliced meat
<A HREF="http://i242.photobucket.com/albums/ff294/rlanger0/cuttingboard.jpg" TARGET=_blank>

</A> [p]
plated, zapped defatted au jus to warm, poured over meat
<A HREF="http://i242.photobucket.com/albums/ff294/rlanger0/plated.jpg" TARGET=_blank>

</A> [p]
<A HREF="http://i242.photobucket.com/albums/ff294/rlanger0/meat.jpg" TARGET=_blank>

</A>

 

[Kevin S.]

Nice write-up! Great use of pics, and I like the SJP set-up. I'm gonna have to do the same with my WSM Egg configuration.

Did you sacrifice any tenderness by putting it back in to tighten up the bark?

 

[Rich Langer]

My CBJ wife disagrees with me, but I thought it was just a tad overdone (pull test) - I think I have too much liquid in the foil pan.

Putting it in a cheap metal pan is MUCH more convenient than wrapping with foil.

Fact is, my wife's best friend saw my SJP and she bought one. Then she told me she wanted to cook a brisket - so I did the above experiment. She was part of the organaleptic test crew - and she loved it!!

 

[Craig Castille]

Did you have to refuel at all?

 

[Rick Soliman]

Rich, Did you cut that with the grain?

 

[Rich Langer]

No Refueling - with the large weber Al pan & the charcoal rail, the charcoal area was full. I haven't checked how much was left over.

The brisket was cut across the grain, in the usual fashion.