G
Guest
Guest
I guess everyone is having that Brisket craving.
Here is how my brisket experiance went.....
I bought a 7 LBs. brisket Friday night.
I trimed some of the fat, but left about 1/8" all the way across on the "fat side".
I then rubbed it down with Chef Paul Pudhromes (sp?) Meat Magic.
I fired up using the Minion Method for the first time and was cooking by 9:15AM. I will never use anyother method to start it worked fantastic.
I put the brisket on the bottom rack since I would be doing some beef ribs around noon.
I let it cook the first 4 hours fat side down and then turned it fat side up for the rest of the cooking so the melting fat would add moisture.
I had just mounted a thermometer in the lid Friday (highly recomended)and kept the temp around 235. Occasionally I brused with apple juice.
At 9PM I wrapped it in foil and left it on for 2 more hours. At 11PM I removed it from the cooker and let it sit in the foil another hour.
12PM I cut it up. It was the best brisket I have ever tasted. I sliced it and the pieces were falling apart. /infopop/emoticons/icon_smile.gif
The fat I left on for cooking was easily removed and added good moisture and flavor.
Jon
Here is how my brisket experiance went.....
I bought a 7 LBs. brisket Friday night.
I trimed some of the fat, but left about 1/8" all the way across on the "fat side".
I then rubbed it down with Chef Paul Pudhromes (sp?) Meat Magic.
I fired up using the Minion Method for the first time and was cooking by 9:15AM. I will never use anyother method to start it worked fantastic.
I put the brisket on the bottom rack since I would be doing some beef ribs around noon.
I let it cook the first 4 hours fat side down and then turned it fat side up for the rest of the cooking so the melting fat would add moisture.
I had just mounted a thermometer in the lid Friday (highly recomended)and kept the temp around 235. Occasionally I brused with apple juice.
At 9PM I wrapped it in foil and left it on for 2 more hours. At 11PM I removed it from the cooker and let it sit in the foil another hour.
12PM I cut it up. It was the best brisket I have ever tasted. I sliced it and the pieces were falling apart. /infopop/emoticons/icon_smile.gif
The fat I left on for cooking was easily removed and added good moisture and flavor.
Jon