Brisket on the grill

14 Aug

 

SO WHAT DOES POLKA MUSIC HAVE TO DO WITH GRILLING A BRISKET YOU MAY ASK ?

 

 

WELL IT’S ABOUT    1/3  of the EQUATION

RIGHT THERE WITH ICE COLD BEER     beer23

AND THE BRISKET  ITSELF   brisket4

 

You need polkas to listen to while you cook the brisket and drink the beer !!!!

 

 

 

 

 

 

 

rb

Okay, So first you need about a 5 lb. Brisket

What about  that big piece of fat on top ? .

It’s called the FAT CAP and you want  some of it.  Yes there is a lot of arguments among SMOKERS, GRILLERS AND BAR-BA-QUERS  if this should be left on or not.

You can do whatever you want ! Because this is AMERICA  , THE LAND OF THE FREE  flag

 

But , I personally trim it down to about an  1/8 ” and here’s why —–

 

The Fat does not melt into the meat but it does keep the meat moist .

Which prevents getting a  ” BARK  – CRUST ” on the side with this big chunk of fat.

Also no spices are able to penetrate this thick fat layer.

With just a little fat on , most will melt off and still give a nice flavor to the finished product.

cut

Use a sharp knife and take off alittle at a time , kinda like filleting a fish  .

 

2) next , use your favorite rub and some more salt ( do not be shy ) and some more pepper.

I tried this and was pleasantly surprised   chicago

 

or

 

Here is a good home made rub recipe:

3 tbsp  coarsely ground black pepper

2 tbsp. kosher salt

1  tbsp. granulated white sugar

1  onion powder

2 tsp mustard powder

2 tsp garlic powder

2 tsp  chili powder

1  tsp  cayenne powder

Rub  the RUB on and rub it into the meat .

Do this on a big cookie sheet or a foil pan .

rub

at this point you can wrap it real tight in plastic wrap, or you can put it in a zip lock bag and squeeze the air out and place it in the fridge over night,

rubinpan

or

I have been trying this lately and I like it. Just put it in the fridge UNCOVERED  OVERNIGHT . This drys out the meat alittle and intensifies the flavor .

Try it — see what you think and let me know   …………….

 

 

Also a new technique I have just picked up

         coalring

Setting up the coals like this and putting a 1/2 chimney of hot coals on one end gives you about 9 hours with no fuss or muss.

Or you can use a HINGED GRATE ( yes I have one Love it  )

grate2

 

This allows you to add coals and wood chips without disturbing the brisket or dropping it on the ground

place a foil pan under the brisket to catch the drippings.

No flare ups .

no mess in the bottom of your kettle.

You can add the drippings to  them to the BBQ sauce if you like.

grate45

 

 

So After you get the coals going and the meat is on the grill ,  you want to adjust the top vent to get about 250′

Now you can close the top vent and then just crack it alittle and wing it or you can use a thermometer.

( HEY , you spent enough on the brisket  , you might as well do it right and use a thermometer )

If your cooker lid does not have a built in thermometer its easy enough to put one in.

Here is a short tutorial from         NO EXCUSES BBQ

The first step in the mod was to put some painter’s tape on the kettle to keep the porcelain from chipping. A few taps on a center punch to score the metal, and it was time to drill.

IMG_1118.JPG

As before, I pulled out the trusty Unibit and cordless drill and had at the lid of the kettle. And yes, I did wear my safety goggles.

IMG_1119.JPG

I got better results with the hole this time, and there were no signs of damage to the porcelain finish (other than the hole I just drilled).

IMG_1120.JPG

therm22

The thermometer was mounted, and as you can see from the picture the placement was just about right. Any further from the handle and there would be issues with the lid holder bracket on the back of the kettle.

IMG_1121.JPG

Inside clearance was good too.

IMG_1122.JPG

Here’s a shot of the finished product. Now it’s time to fire it up and see if the temps can be controlled enough to go low and slow.

IMG_1123.JPG

or you can use the POTATO METHOD using a remote thermometer.

thermauto          pt

 

 

  this will tell you exactly what the temp is . Place potato/thermometer next to roast.

3)  Cook for about 9 hours. Now most brisket recipes call for a final temp of 203 -205′  ( one of these is great ) hand

Sometimes taking 12 -18 hours.

Okay?

I have discovered that if you pull it off the heat at 175′ let it rest for 15 min , and slice it across the grain  – VERY THIN – the meat is delicious and juicy and maybe med-well done

Add some COKE – A – COLA   BBQ SAUCE and it doesn’t get any better.

Eat and Enjoy !

 

brisket

 

Strange thing , I  really don’t like Coke – a cola ………….BUT I LOVE THIS SAUCE and so does everyone else !!!!!!!!!!

COKE-A-COLA BBQ SAUCE

Ingredients
  1. 1 cup Coca-Cola.
  2. 1 /2 onion – minced
  3. 1 cup ketchup.
  4. 1/4 cup Worcestershire sauce.
  5. 1 teaspoon liquid smoke.
  6. 1/4 cup A-1 steak sauce.
  7. 1 teaspoon onion powder.
  8. 1 teaspoon garlic powder.
  9. 1 teaspoon black pepper.
  10. Sauté onion in a little olive oil then add everything else.
  11. Stir well and simmer for 15 min.

 

 

 

 

 

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