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Unread 03-04-2010, 10:35 PM   #1
bacardi2001
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Join Date: 09-30-08
Location: pacoima, california
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Default sorta a first attempt at brisket ( high heat )

ok so i found an actual butcher out here in the valley, no super market but an actual butcher. im not use to the higher prices of good meat. so i got a brisket small just under 3 pounds. i seasoned it with obie-cue's sunshine grilling spice ( pic ) never used or saw it but i like it. put it on at 2:20 pm and used peach chips temps were from 315 to 338 most of the time at 3:40 pm thought i would experiment and put it in an aluminum pan with root beer to cover the bottom of pan, and tented the brisket. at this point it was at 151 degrees. 4:46 pm took it out of pan and back on grill. brisket at this point was at 190 degrees. was thinking and decided to leave it in the pan so at 190 it was at it's plateau, then dropped to 180 and stayed there for an hour and 14 minutes. at 6:23 pm pulled brisket off at 199 degrees and let rest for 10 minutes. sliced it and put it back in the pan with all juices. with some home made bbq sauce actually used this one right here was real good http://www.youtube.com/user/BBQTalk#p/u/9/3NqL5TmXmBQ on a gordita with cheese and for me it was the best meat ive ever done and it was surprisingly tender my neighbor and family liked it. i guess quality of meat does make a difference
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