I've done maybe only 1-2 briskets before, and in recent years I rarely cook outside, and so of course completely forget everything about how to cook a brisket (assuming I ever knew, which is highly doubtful.) This is just the flat, so half of the purchase.
Last night around 9pm I made a ring of coals with 2? (can't remmember) briqs forming a snake. It's not winter, so I didn't load up with fuel, and deciding to run wide open with low fuel. I lit about 5 coals, and 30 mins later added more to the snake when the lid temp couldn't reach 200. I'm aware that might be only 150 at the grate. I figured time was on my side.
Meat on by 10:30pm, fat cap up. I checked the lid temp at 11pm and it was holding steady. I have a remote thermometer but have no idea where it is. I also have a Tip Top Temp still in the box I really should try one day.
At 7am all the coals were spent and the grill cold. I did not rush to salvage the cook, if that were even possible. By 9am I had new coals, this time with about a 4 coal snake, and 8 lit. Figured I'd start busting it with a bit more heat and check the meat temp in about 2 hours. Now up closer to 250 at the lid, so probably 200 at grate. I flipped it, fat cap now down.
Meat is 180-200, feels fairly tender, and although it shrank seems as if it may still have juice. I'll close the top down a little, and let it ride. I have parchment paper I also cannot find, so it's staying naked. Smells great, and producing nice, thin blue smoke. Coals are a combo of Kingsford and something else cheap.
50-50 mix of salt and pepper on thin layer of olive oil. In the picture you're seeing the non fat cap. That crust was formed overnight.
I have to run errands for a few hours. My "goal" now is to pull it around 3-4pm (2-3 hrs from now.)
Topic: "Twice-cooked" brisket (Read 5667 times)
