HH brisket help


 
R

russell swift

TVWBB Super Fan
I plan on cooking a 7-8# flat for the 4th in a 22.5" kettle grill using the HH method. Lit coals to occupy 1/3 of the bottom grate enclosed with a row of fire bricks. Aiming for a 5-6 hour cook based on touch and tenderness. A couple of quick questions:

1. Do I need to use a water pan over the fire to create moisture?

2. I plan on making the #5 sauce from the drippings. Is it smart to inject the brisket with a beef broth/Worchest/vinegar/spice solution, or will this impair the drippings for the sauce?

3. Once the brisket hits 165F and time to foil, can I place the beef in a large disposable aluminum pan and cover tightly with foil, or does it work better to wrap the meat in foil only? My concern is the amount of grease that the brisket sits in since the pan has a larger surface area. Once again, I need the drippings for the sauce.

4. Fat side down? I want the bark as black as possible for burnt ends. The fire bricks work well as a heat shield. If fat side down, does it make sense to put foil underneath and around the fire bricks for additional insulation?

Thanks!!!
 
Originally posted by russell swift:
I plan on cooking a 7-8# flat for the 4th in a 22.5" kettle grill using the HH method. Lit coals to occupy 1/3 of the bottom grate enclosed with a row of fire bricks. Aiming for a 5-6 hour cook based on touch and tenderness. A couple of quick questions:

1. Do I need to use a water pan over the fire to create moisture? <span class="ev_code_RED">No.</span>

2. I plan on making the #5 sauce from the drippings. Is it smart to inject the brisket with a beef broth/Worchest/vinegar/spice solution, or will this impair the drippings for the sauce? <span class="ev_code_RED">No issues. Drippings are always better after skimming the fat, though.</span>

3. Once the brisket hits 165F and time to foil, can I place the beef in a large disposable aluminum pan and cover tightly with foil, or does it work better to wrap the meat in foil only? My concern is the amount of grease that the brisket sits in since the pan has a larger surface area. Once again, I need the drippings for the sauce. <span class="ev_code_RED">It's a matter of preference. I like the security of the pan but tight foil.</span>

4. Fat side down? I want the bark as black as possible for burnt ends. The fire bricks work well as a heat shield. If fat side down, does it make sense to put foil underneath and around the fire bricks for additional insulation? <span class="ev_code_RED">Yes; No. Fire bricks aren't even really needed, to tell the truth. </span>

Thanks!!!
Click to expand...
 
So the best brisket I could find was a trimmed Choice 6# flat. The butcher trimmed off more of the fat cap than I would ideally like. Since I will be employing the HH method in a kettle grill that has been known to run hot, should I just skip the foiling stage and let it go until 190-195F unfoiled? Or does foiling at 165F make sense b/c of the lack of fat covering the meat? Will an injection be of any help under this scenario (if it cooks too quick)? Its a beautiful looking piece of meat....just doesn't have much of a fat cap. I don't know why I'm second guessing my original plan!!!
 
Hey Russell, I'm no expert, I have done two HH briskets, and a couple low and slow. For the visual you can always watch the BBQ Pit Boys on You tube. They do one on a Weber Grill but I think they use a little water.

I have always trimmed mine lean. Maybe more so than most but I get an excellent smoke ring and I have not had an issue with dryness. The two HH briskets I did were over a clay saucer with no water. The two low and slow I did were over a water pan. Yesterday I foiled at 150 ( Meathead's Suggestion) and I ruined my bark. It just did not come back but it flew through the stall stage in fact I don't think it did stall.

I have foiled before in 165-170 range and then finished off in the over and had great results. I have a grill and have not used it for brisket so I can't speak first hand but I would definately rotate it if you stack your coals to one side. I have not injected mine but I will probably try it at some point. I would not go much over 350 with your grill. I installed a 2nd dome vent in my WSM and used it for the first time yesterday with the brisket. I hit 390 at the grill at one point. To me that was too hot, too fast. It was still moist and we made burnt ends from the point.
Everybody has their own technique. Hope this helps.
Good Luck
 
If doing high heat foiling is pretty much necessary to get a consistent doneness. Cook at 325-350 for 2 hrs foil loosely but well sealed or put in pan and seal with foil. In 1.5-1.75 hours check for tenderness with a probe, should go in like it's going through warm butter. If you want to firm up the bark take it out of foil after 1.5 hrs and check for tender every 15 minutes. Remove the brisket and let rest tented with foil for 30 minutes before slicing or hold warm wrapped in foil and towels and placed in a cooler for 2-4 hours.
 
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