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Chef Will's stuffed brisket: direct or indirect

MarvinMarvin Posts: 515
edited 6:13AM in EggHead Forum
The original recipe from Chef Will stated that the cook was done on a raised grill over direct heat at 225. Since most of us do our plain briskets indirect, are there any opinions or experiences out there when it comes to cooking this wonderful Cajun-style stuffed brisket directly or indirectly?
Have a great weekend,
Marvin

Comments

  • WooDoggiesWooDoggies Posts: 2,390
    Marvin,[p]Cap'n and I did ours on a raised grid with a heat barrier a few inches below the brisket at about 210 grid level without moving or flipping it during the entire cook.[p]There were several hours where we weren't going to be near the egg so indirect was sort of a safety net in case there were heat spikes.
    Also, by going indirect, we reckoned the heat would be coming from all directions instead of more concentrated at the bottom of the brisket....... hoping it would cook more evenly that way.[p]The brisket finished with a nice bark all around.[p]Morning cuppa Joes,
    John

  • MarvinMarvin Posts: 515
    WooDoggies,
    That would my thinking, too. Thanks for the input.

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