Premier Brisket - a Winner - ding,ding,ding!

Never having done a brisket on any sort of grill or BBQ before, and reading about how it was a difficult cook - it was with great trepidation that I started in to it.

I was using a 6 1/2 lb untrimmed brisket - flat and point - that I had brought back from Burt Farms on Manitoulin Island in the fall. The other brisket in the freezer from his farm was considerably more trimmed and only the flat - I'd asked him to refrain from trimming this one so it would have enough fat for moisture. In retrospect I could have done a bit of trimming on it - but on the positive side the fatty beef drippings will be pleasing my friend Anna for quite some time!

I had rubbed with Texas BBQ Original Rub - which was part of my wonderful elf gift from Lightnin' Bolt.


DSCN2333 by ChocDoc1, on Flickr

It was a late start - I suspect I figured the laws of physics don't apply to my cooks - but apparently they do. I put the brisket in at about 10:30 am, it stalled at about 2:30 having reached 159 degrees. By about 7:30 at night it had dropped to 151 F. It reached 180 F at about 10:30 pm and was about 185 by the time it was tender to the thermometer probe (which by the way only goes up to 180 - what's up with that).


DSCN2335 by ChocDoc1, on Flickr


DSCN2336 by ChocDoc1, on Flickr

I had to stay up late enough for it to rest for about 30 minutes before I cut off a few slices to taste - perfect, moist, just what I expect brisket to be. I cut off a few more slices to pop in a ziplock for lunch today. This evening I was able to slice the cold brisket into nice thin slices and nuked under plastic for 20 to 30 seconds. A nice piled high brisket sandwich for hubby on a kaiser roll, some slices with horseradish for me.

The point was dismembered and cooked into burnt ends this evening.


DSCN2338 by ChocDoc1, on Flickr