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.
 |
| Fat side up, rubbed, grill set for indirect with water pan. |
 |
| After about 14 hours cooking at 225-250F |
 |
| Just look at it! |