BigButzBBQ
is Blowin Smoke!
Thanks to the luck of St. Patties day, the local grocery store had 3-4lb Brisket chunks on sale. Normally, I don't get the chance to cook brisket. It's hard to justify it as a family expense most of the time but, these little ones made it up for fair game.
Now, being that it was a rather small chunk of flat, I decided to keep things simple. No soak, no injection, no slather, just some straight up Cow Pow rubbed all over.
I didn't see a need to fire up the UDS for such a small chunk so I opted for a hotter faster cook on the OTG. I loaded it up with a 3/4 chimney load of lit coals on top of a 1/4 unlit then threw some chunks of Oak and Cherry on top of the lit coals.
After about 3 hours with the vents open on full and it cooking indirect, it was looking pretty darn good.
I foiled it and added some more coals. (The wind was insane and caused my fuel to get ate up in no time.)
After another 2 hours, I pulled it and let it to rest with a towel draped over the top.
While that was resting I got a batch of my crowd pleasing Grilled Asparagus going. It starts with letting it marinade for about 10-15 minutes in a ziploc bag. For each bunch of asparagus combine the following:
1/4 cup Lemon Juice
1/4 cup Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Kosher Salt
This time I added 1 Tbs. of Parmesan Cheese to the mix as well. From there it goes onto the grill to cook directly.
It only takes about 10-15 minutes with a couple of flips along the way.
All that was left was to slice up the brisket.
I served it up with the Asparagus and Buttered noodles. It was well received by all.
No one complained. My wife asked why I "couldn't make brisket that tasted this good for competitions." My Children begged for seconds of everything specially the asparagus.
Thanks for looking! :becky:
Now, being that it was a rather small chunk of flat, I decided to keep things simple. No soak, no injection, no slather, just some straight up Cow Pow rubbed all over.
I didn't see a need to fire up the UDS for such a small chunk so I opted for a hotter faster cook on the OTG. I loaded it up with a 3/4 chimney load of lit coals on top of a 1/4 unlit then threw some chunks of Oak and Cherry on top of the lit coals.
After about 3 hours with the vents open on full and it cooking indirect, it was looking pretty darn good.
I foiled it and added some more coals. (The wind was insane and caused my fuel to get ate up in no time.)
After another 2 hours, I pulled it and let it to rest with a towel draped over the top.
While that was resting I got a batch of my crowd pleasing Grilled Asparagus going. It starts with letting it marinade for about 10-15 minutes in a ziploc bag. For each bunch of asparagus combine the following:
1/4 cup Lemon Juice
1/4 cup Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Kosher Salt
This time I added 1 Tbs. of Parmesan Cheese to the mix as well. From there it goes onto the grill to cook directly.
It only takes about 10-15 minutes with a couple of flips along the way.
All that was left was to slice up the brisket.
I served it up with the Asparagus and Buttered noodles. It was well received by all.
No one complained. My wife asked why I "couldn't make brisket that tasted this good for competitions." My Children begged for seconds of everything specially the asparagus.
Thanks for looking! :becky:
