Post by Clipper on Jun 18, 2008 10:10:58 GMT -5
I got up early this morning to build the fire in the covered grill, and to soak my wood chips. I rubbed a brisket last night and left it to absorb the flavors overnight in the refrigerator. Put it on the grill about 9 AM, and it will be done about 4 PM. It only takes a small fire, and once it is burning and the coals are hot, you move them all to one side of the firebox, and place a foil pan on the other side. The brisket goes on the side with foil pan, which catches the drippings. You then place soaked chips of hardwood( I use apple and hickory) on the coals on the other side, to create the smoke. ( don't use the charcoal with the starter fluid soaked into it, unless you like your meat marinated in kerosene, haha)
I only open the lid every couple of hours to add charcoal (not self lighting)to the fire, and to throw on a few more wood chips for smoke.
Keep the temp about 250 degrees or so, by adjusting the vents and draft on the grill or smoker. Let it go long and low, and it will be fork tender.
I use a 5 or 6 pound brisket, and I make the rub myself.
Rub consists of equal parts of paprika, seasalt, black pepper, garlic powder, and cayenne. It makes it quite spicy, and any of the spices can be adjusted to your own taste. The last hour, I swab it with a mixture of KC masterpiece sauce, thinned with a little cider vinegar, with a finely chopped onion mixed in. Thin the sauce so that it doesn't make a thick glaze on the outside of the meat. You want the meat to preserve a nice black and crusty char, with a smoke ring in the meat about a quarter of an inch deep.
Simply trim the fat on the brisket so that it has only about 1/4 inch of fat on the top. Always put the fat side up when cooking. I sear the meat on the hot side of the grill briefly to seal in the juices and to put a crust on the meat, before moving to the opposite side of he grill. Usually takes about 15 minutes to sear the meat.
Always cut brisket thinly, and on a bias to insure tenderness. Brisket is a very grainy piece of meat, and can be tough if not cooked and sliced correctly.
I only open the lid every couple of hours to add charcoal (not self lighting)to the fire, and to throw on a few more wood chips for smoke.
Keep the temp about 250 degrees or so, by adjusting the vents and draft on the grill or smoker. Let it go long and low, and it will be fork tender.
I use a 5 or 6 pound brisket, and I make the rub myself.
Rub consists of equal parts of paprika, seasalt, black pepper, garlic powder, and cayenne. It makes it quite spicy, and any of the spices can be adjusted to your own taste. The last hour, I swab it with a mixture of KC masterpiece sauce, thinned with a little cider vinegar, with a finely chopped onion mixed in. Thin the sauce so that it doesn't make a thick glaze on the outside of the meat. You want the meat to preserve a nice black and crusty char, with a smoke ring in the meat about a quarter of an inch deep.
Simply trim the fat on the brisket so that it has only about 1/4 inch of fat on the top. Always put the fat side up when cooking. I sear the meat on the hot side of the grill briefly to seal in the juices and to put a crust on the meat, before moving to the opposite side of he grill. Usually takes about 15 minutes to sear the meat.
Always cut brisket thinly, and on a bias to insure tenderness. Brisket is a very grainy piece of meat, and can be tough if not cooked and sliced correctly.