www.ifish.net - View Single Post - Brisket
Thread: Brisket
View Single Post
Old 06-22-2014, 04:53 PM   #10
DirectDrive
King Salmon
 
DirectDrive's Avatar
 
Join Date: Jan 2008
Location: Vancouver, WA
Posts: 6,734
Default Re: Brisket

Quote:
Originally Posted by DirectDrive View Post
I'm going to do a small flat real soon.
Probably on the 22.5 kettle.

Simple Texas rub of salt, pepper and maybe some granulated garlic.
Worcestershire for "glue".

Paper wrap at 160-165
Start probing for tender at around 195
Had a hard time getting internal temp above 180.
Finally it took off and turned out OK (actually pretty good), but not picture-worthy.
Next time I might try the HH method for a small, half flat such as what I did.
I ended up cranking the grate temp to get the internal temp to move.

http://www.virtualweberbullet.com/brisket4.html
DirectDrive is offline   Reply With Quote
 
Page generated in 0.07373 seconds with 14 queries