Greets, all!
I've made a couple briskets before on the WSM. The first one was a big ol' fullsize thing, done using the "Brisket - Midnight Cook" method from the discussion area. I stuck that bad boy on at about 9 pm, sat on the porch and drank a beer, did a temp check, drank another beer...went to bed...got up, did a temp check and adjust, took it off a few hours later, foiled it, stuck it in a cooler, went to a party and became everybody's best friend. The brisket was a huge success, and the whole thing was gone within 15 minutes. Yahee!
(the second one wasn't nearly as good, but that's another story)
Now comes the problem: I'm being called on for a repeat performance -- and this time, it's a grass-fed brisket (the previous one was grain-fed from a butcher who knows his stuff). The timing is tricky, too -- the party starts at about 1 pm, but I need to be out from about 9 until noon. What to do??? It seems like high heat is THE recommended method for a grass-fed brisket, but I'm not sure how well the timing will work for something to be served at 1 pm, never mind all the other time constraints. Anyway...if this was your brisket to cook, and you really wanted to rock the house (which is packed full of people who ate the first brisket and people who only got to hear the story), and that was the timing you had to deal with...what would you do?
Also...wood choice. I've got a ton of hickory, apple, cherry or beech to smoke with (my stovewood just got dropped and it's largely beech), and I can probably locate some maple too. What would you use?
Also also...sauce? I had a sauce recipe last time that I'd swear came from the Weber grilling book -- a barbecue sauce for beef that had coffee in it. I must have hallucinated it, because it's not there, and I'm looking for a replacement. Any suggestions?
I've made a couple briskets before on the WSM. The first one was a big ol' fullsize thing, done using the "Brisket - Midnight Cook" method from the discussion area. I stuck that bad boy on at about 9 pm, sat on the porch and drank a beer, did a temp check, drank another beer...went to bed...got up, did a temp check and adjust, took it off a few hours later, foiled it, stuck it in a cooler, went to a party and became everybody's best friend. The brisket was a huge success, and the whole thing was gone within 15 minutes. Yahee!
(the second one wasn't nearly as good, but that's another story)
Now comes the problem: I'm being called on for a repeat performance -- and this time, it's a grass-fed brisket (the previous one was grain-fed from a butcher who knows his stuff). The timing is tricky, too -- the party starts at about 1 pm, but I need to be out from about 9 until noon. What to do??? It seems like high heat is THE recommended method for a grass-fed brisket, but I'm not sure how well the timing will work for something to be served at 1 pm, never mind all the other time constraints. Anyway...if this was your brisket to cook, and you really wanted to rock the house (which is packed full of people who ate the first brisket and people who only got to hear the story), and that was the timing you had to deal with...what would you do?
Also...wood choice. I've got a ton of hickory, apple, cherry or beech to smoke with (my stovewood just got dropped and it's largely beech), and I can probably locate some maple too. What would you use?
Also also...sauce? I had a sauce recipe last time that I'd swear came from the Weber grilling book -- a barbecue sauce for beef that had coffee in it. I must have hallucinated it, because it's not there, and I'm looking for a replacement. Any suggestions?
