Another brisket thread, part II

a reply to: CriticalStinker

Yes exactly!!
I pull it at 190-195, then pull from cooler at 200.
Foil, then towel wrapped first.

a reply to: Mandroid7

Green Mountain Grill here.

The Daniel Boone model.

a reply to: DBCowboy



I'm rolling with this, holding temp is my biggest challenge.

a reply to: DBCowboy

I come to Brisket threads for PICTURES. WHERE ARE THE PICTURES?!?!?!?!

a reply to: LightAssassin

It's all raw meat right now brother, will take pics tomorrow.

a reply to: CriticalStinker

I geeked out with mine.

Computer temp control, I drive it with an app from my phone.

originally posted by: DBCowboy
a reply to: CriticalStinker

I geeked out with mine.

Computer temp control, I drive it with an app from my phone.

I envy you. One day I'll do it and love every second of it.

For now though, I'm doing things the hard way. I'm 29 an have been raised with technology, I want to be someone who at least knows how to do things without it.

I'm also an extreme type A and struggle artistically/creatively, so cooking is how I can find creativity while still applying discipline and control.

I'm on a kick to find my flaws and make them strengths haha.

Is this a corned beef brisket or a plain old fresh brisket?

a reply to: DBCowboy
are you serious, controlling your grill with a gadget? It is possible to cause a detonation remotely as a result you know? With an IC chip doing the regulating, it can be ordered and forced to do anything physically within its capabilities on the device including exceeding built in parameters and safeguards many people take for granted.

Stick with charcoal or gas, I have never been able to decide which is best, but I will use either. Sometimes I use oak because there is just so much free oak around the city.

originally posted by: rickymouse
Is this a corned beef brisket or a plain old fresh brisket?

He's going smoked brisket.

Corned beef isn't smoked, but if it is, than it's pastrami.

originally posted by: DBCowboy
Last time I over-rubbed.

You are a habitual over rubber.

originally posted by: rickymouse
Is this a corned beef brisket or a plain old fresh brisket?

Plain old fresh brisket!

originally posted by: AugustusMasonicus

originally posted by: DBCowboy
Last time I over-rubbed.

You are a habitual over rubber.

Can't help it, it feels so gooooooood!

Going to start rubbing my meat.

a reply to: DBCowboy
Let Gunther do the rubbing.

a reply to: MaxTamesSiva

He does it wrong.

Sparked up the grill, giving it a high heat to clean out the cobwebs and scrub the grill.

Simpler is better, at least that's my approach.

7 - 8 hours at 225F or until the internal temp is 180F.

The rub is on and the meat is getting to room temp.

Ta-daaaaa!

a reply to: DBCowboy

Mouth watering!

a reply to: DBCowboy

Where's the rest of it??? That's not a brisket, mah boy!!

That's a "piece" of a brisket, a mere table scrap, the 'flat' or 'toe' to be exact. A whole "brisket" or "packer's cut" is the whole 'foot', including the 'deckle' or 'heel'. Yur' missin' the best part, and the part that makes the brisket, well, a "brisket"!

And what R you doin' murderin' that poor thing to 195 degrees??? Take her to about 180 max and then pull it, and cover. You'll pick up the other 10 degrees after you pull it. That poor ol' Dairy cow is prolly madder n' hell at ya fer doin' that to her brisket!

Bark is all fine and good n' all, but the smoke ring tells the real story! And my GAWD, man...for the love of Pete, who taught ya to cut brisket like that???

I'm just givin' ya a hard time, man...but next time...git ya a real brisket first! Then ya' can title a thread "Brisket".

a reply to: DBCowboy

And still no pictures. Taking away my flag now!!!!!