Originally Posted by Steeb
So you think I should hold off on a rub that includes sugar? That's probably a good idea, since I'm still way green when it comes to this stuff. I'll try to remember to take some pictures - I have a decent digital camera that should get the job done.
Is there a set temp that you like to aim for? I've read 160, 180, 185, etc. I generally like my meat medium to medium-well, if that helps at all.
Thanks again for all the help. You guys have taught me more in a morning than I could have learned on my own in a week.
I agree with Mista, no sugar, S&P.
Medium to Medium Well is a steak setting. Forget it. Medium brisket would be tough. I won't even say Well Done, for that is a steak term. You want temperature
Personally, I would take it up to 165* internal, wrapp in foil after spraying thouroughly with apple juice, then return to the grill until you reach 190* internal.
I would then remove and place, still wrapped in foil, in an empty cooler. If none available, then two targe towels wrapped around it will work.
After about 2 hours or so, CAREFULLY unwrap. It should be juicy, possibly very juicy.
Open in a pan to retain those Au Jus juices.
Slice to pencil width thickness (if it doesnt just fall apart