medtran49
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We just got done prepping the grill and a brisket to cook tomorrow. Started with a 17.67 pound whole brisket, but had to cut it down to about 11 pounds as we are going to try the Cook's Country snake method that needs a 10 to 12 pound brisket. When they did it on the show, it was the most moist piece of brisket I've ever seen, the juice just squirted out when the meat was pressed. So, we've got a small piece to grind up with a chuck cut for burgers and a couple of other pieces to do whatever with, plus around 11 pounds of whole brisket. Salt and pepper only for seasoning. It's been rubbed down and is in the fridge overnight.
Winn Dixie had brisket on sale a couple of weeks ago in vacu-packs. Got the above for $53, regular $105. Not bad.
Pics starting tomorrow.
Using a 22 inch Weber grill, open the bottom vent fully and then make a charcoal snake of 29 charcoal briquettes around the outside edge of the grill, overlapping slightly, with an 8 inch space between the ends. Place an additional 29 briquettes in an inner ring, then place another layer of 29 and 29 on top of the previous layer. You will have a 4 briquette by 4 briquette snake when you are finished. Next, take 5, about 3 inches each, chunks of wood, like oak, cherry, pecan, etc, and space evenly along the snake, with the first piece being about 4 inches from where you will start the snake burning. Place a 10x13 aluminum pan in the center. This will be filled with water later.
Trim your whole brisket down as necessary so that it weighs between 10 and 12 pounds. Mix 1/4 cup each salt and black pepper. Evenly coat the brisket with the mixture, rubbing in lightly. Place brisket on a rack on a rimmed sheet pan, cover loosely with plastic wrap and refrigerate for 12 to 24 hours.
Pics and more to come tomorrow.
Winn Dixie had brisket on sale a couple of weeks ago in vacu-packs. Got the above for $53, regular $105. Not bad.
Pics starting tomorrow.
Using a 22 inch Weber grill, open the bottom vent fully and then make a charcoal snake of 29 charcoal briquettes around the outside edge of the grill, overlapping slightly, with an 8 inch space between the ends. Place an additional 29 briquettes in an inner ring, then place another layer of 29 and 29 on top of the previous layer. You will have a 4 briquette by 4 briquette snake when you are finished. Next, take 5, about 3 inches each, chunks of wood, like oak, cherry, pecan, etc, and space evenly along the snake, with the first piece being about 4 inches from where you will start the snake burning. Place a 10x13 aluminum pan in the center. This will be filled with water later.
Trim your whole brisket down as necessary so that it weighs between 10 and 12 pounds. Mix 1/4 cup each salt and black pepper. Evenly coat the brisket with the mixture, rubbing in lightly. Place brisket on a rack on a rimmed sheet pan, cover loosely with plastic wrap and refrigerate for 12 to 24 hours.
Pics and more to come tomorrow.