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Well, finally took the big plunge with my first brisket after sticking to tri-tips for past couple of years. Happy to report a resounding success!!!
Bought a cryovac 10lb whole brisket at Cash and Carry for $1.15/lb. Trimmed fat cap down to 1/4 in or so. Man there is a lot fat on these puppies.
Used simple salt/sugar/pepper/garlic/onion/cayenne rub for overnite fridge chill. Fired up Minion method WSM at 0830 to 240 upper grate temp and loaded the beast on straight from fridge. Used about 1lb of hickory chips I've had laying around. I spread them over the cold coals and dumped the hot coals on top. Added three fist sized hunks of almond wood. Loaded pan with cold water and let her rip. Grate temp eventually settled in at 230 and stayed there more or less for next 10 hours. Added some cold water along the way but no add'l coals needed. Never took any meat temp readings. Flipped the meat over once about half-way in. Tested meat with fork at 6:30 and pulled slab off. I musta lucked out because it came out PERFECT! Still moist, very tender and with a gorgeous reddish smoke ring. Surface was pretty well black but not a burnt taste. Wife and I had a sandwich and stored the rest sliced up. Incredible smoked flavor and tender, moist taste. Now I know what all the fuss is about!! Tri-tip is great but it's a whole other thing to this king of beefs! I chopped some fo the meat up and soaked with my favorite ad-libbed sauce: About 1/2 KC Masterpiece Original and 1/2 Southern Thang sauce. Perfect combination of sweet, heavy dark sauce and tangy, spicy sauce. Gonna be a great week of eats!
Bought a cryovac 10lb whole brisket at Cash and Carry for $1.15/lb. Trimmed fat cap down to 1/4 in or so. Man there is a lot fat on these puppies.
Used simple salt/sugar/pepper/garlic/onion/cayenne rub for overnite fridge chill. Fired up Minion method WSM at 0830 to 240 upper grate temp and loaded the beast on straight from fridge. Used about 1lb of hickory chips I've had laying around. I spread them over the cold coals and dumped the hot coals on top. Added three fist sized hunks of almond wood. Loaded pan with cold water and let her rip. Grate temp eventually settled in at 230 and stayed there more or less for next 10 hours. Added some cold water along the way but no add'l coals needed. Never took any meat temp readings. Flipped the meat over once about half-way in. Tested meat with fork at 6:30 and pulled slab off. I musta lucked out because it came out PERFECT! Still moist, very tender and with a gorgeous reddish smoke ring. Surface was pretty well black but not a burnt taste. Wife and I had a sandwich and stored the rest sliced up. Incredible smoked flavor and tender, moist taste. Now I know what all the fuss is about!! Tri-tip is great but it's a whole other thing to this king of beefs! I chopped some fo the meat up and soaked with my favorite ad-libbed sauce: About 1/2 KC Masterpiece Original and 1/2 Southern Thang sauce. Perfect combination of sweet, heavy dark sauce and tangy, spicy sauce. Gonna be a great week of eats!