I never make brisket because it's tough to do well. I've made a couple in my day, 1 mediocre, 1 really bad, but both so long ago, I forget the details. The challenge of brisket is the long cooking time, about 18 hours with good temperature control.
Some time back I happened on the
BBQ Pit Boyz video on brisket. It's over 18 minutes long and worth every minute spent watching. I was inspired. I forgot all my past attempts and ran to get myself a 6 and half pound brisket with a good fat cap. I did absolutely everything they did on the vid, so this post isn't anything more than a validation of their method. Mustard coat, good spice rub, refrigerated a few hours, set the grill for indirect, minion method, water bath (I never do water baths, and I think maybe it was responsible for the good temp control I achieved), 225-250° for 14 hours, wrapped it for 2 hours at ca. 150°F, and finally let it rest, still wrapped, for a final 2 hour rest. Started it Wednesday night and it was ready just in time for dinner Thursday. Spend the time, watch the video and make this! Thanks BBQ Pit Boyz.
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| Fat side up, rubbed, grill set for indirect with water pan. |
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| After about 14 hours cooking at 225-250F |
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| Just look at it! |
This is simply too awesome, well done! The one thing I really, really need to pick up are fire bricks. Much like your firedome project, they are, IMO, they best thing to hold the charcoal back and work so much better than screwing with the charcoal baskets.
ReplyDeleteI usually go only 9 hours on mine, but I also leave the lid down the entire time unless absolutely necessary. I wouldn't mind trying to mop and extending the cooking time. Your results look fabulous!
Hey Mike,
ReplyDeleteThanks! A great midweek surprise.
I'm living dangerous, the bricks are just pavers. I slept the first 9 hours of the burn - so no mops or anything. I was worried because the mustard made the rub all loose on the surface. But after the 9 hrs, it was only about 160 internal, so I recharged briquettes (Stubbs), went to work and hoped for the best, hence the very long cook time, but I got lucky. It's my new pork shoulder.
Wish the images were better, it was pretty heavenly moist.