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Old 07-20-2020, 09:28 AM   #16
mikiemo83
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Belated wishes of happiness!!!!
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Old 07-20-2020, 09:31 AM   #17
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Quote:
Originally Posted by KontradictioN View Post
Well, shit. My birthday was July 9. Where the hell were you, chevss? I was dying for some quality brisket that day.

It's a different tech using a kettle but it actually comes out better imo. It's as close to set it and forget it as you can come without using propane or a pellet smoker. There are 2 meat temperature objectives to hit: 170 to wrap in foil & 205 to cool down - time is only estimated. Recipes will tell you it's done at 195F but the meat is much MUCH more tender if it reaches 205.

Use a full (point and flat) 14-16 lb brisket, trimmed of fat to no more than 1/4" thick fat (less fat means more yummy bark), seasoned with 1/2 cup of salt and 1/4 cup of pepper, wrapped tightly in plastic wrap and left if fridge overnight. No other seasoning for the rub means more beefy flavor.

1. Line 30 briquettes around the periphery of a 22" kettle grill. They should be touching. Now line up 30 more briquettes adjacent to but towards the center of the grill so the briquettes are paired up. 60 used. Now place a briquette on top of each existing briquette. 120 used. This should form a horseshoe with about 16" of space between the ends of the horseshoe. Put a disposable aluminum pan in the center to catch drippings which can be strained for gravy for serving.

2. Now put 8 lit and smoldering briquettes on 1 end of the horseshoe so it burns slowly all the way around the grill.
3. Close intake damper to 1/2 open and adjust to maintain 220-240 F, measured with a thermometer.
4. Place the brisket, fat side up, on an oiled grate with the thin end towards the space with no briquettes. Cook until meat thermometer in the thickest part of the brisket reaches 170F - about 5 hours - without opening the grill.

5. At 170F remove the brisket and wrap tightly in 2 layers of aluminum foil leaving no air pockets. Remove the grate and pour in another 20 briquettes to fill in the empty space of the horseshoe.

6. Put the meat back on until it reaches 205F on your meat thermometer.

7. The Secret. if there is one. Remove the meat still encased in foil and place fat side down in a clean insulated ice cooler for 3 hours. The temp of the meat will go down very slowly and stay in the sweet zone for rendering for the majority of time while in the cooler.

8. Chow down on the the most tender & juicy and most flavorful brisket ever. No bbq sauce necessary.
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Old 07-20-2020, 09:52 AM   #18
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Quote:
Originally Posted by chevss454 View Post
It's a different tech using a kettle but it actually comes out better imo. It's as close to set it and forget it as you can come without using propane or a pellet smoker. There are 2 meat temperature objectives to hit: 170 to wrap in foil & 205 to cool down - time is only estimated. Recipes will tell you it's done at 195F but the meat is much MUCH more tender if it reaches 205.

Use a full (point and flat) 14-16 lb brisket, trimmed of fat to no more than 1/4" thick fat (less fat means more yummy bark), seasoned with 1/2 cup of salt and 1/4 cup of pepper, wrapped tightly in plastic wrap and left if fridge overnight. No other seasoning for the rub means more beefy flavor.

1. Line 30 briquettes around the periphery of a 22" kettle grill. They should be touching. Now line up 30 more briquettes adjacent to but towards the center of the grill so the briquettes are paired up. 60 used. Now place a briquette on top of each existing briquette. 120 used. This should form a horseshoe with about 16" of space between the ends of the horseshoe. Put a disposable aluminum pan in the center to catch drippings which can be strained for gravy for serving.

2. Now put 8 lit and smoldering briquettes on 1 end of the horseshoe so it burns slowly all the way around the grill.
3. Close intake damper to 1/2 open and adjust to maintain 220-240 F, measured with a thermometer.
4. Place the brisket, fat side up, on an oiled grate with the thin end towards the space with no briquettes. Cook until meat thermometer in the thickest part of the brisket reaches 170F - about 5 hours - without opening the grill.

5. At 170F remove the brisket and wrap tightly in 2 layers of aluminum foil leaving no air pockets. Remove the grate and pour in another 20 briquettes to fill in the empty space of the horseshoe.

6. Put the meat back on until it reaches 205F on your meat thermometer.

7. The Secret. if there is one. Remove the meat still encased in foil and place fat side down in a clean insulated ice cooler for 3 hours. The temp of the meat will go down very slowly and stay in the sweet zone for rendering for the majority of time while in the cooler.

8. Chow down on the the most tender & juicy and most flavorful brisket ever. No bbq sauce necessary.
thanks, I will try this in the next couple of weekends... you may smell it if you go to the Kennedy School parking lot!
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Old 07-20-2020, 11:29 AM   #19
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Happy belated BD Chevs!!
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Old 07-21-2020, 09:17 AM   #20
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Happy Belated chevss
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Old 07-24-2020, 06:26 PM   #21
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Missed it. Happy Birthday champ. I could read your football posts all day.
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