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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-25-2012, 01:26 PM   #1
El Ropo
Babbling Farker
 
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Join Date: 10-06-10
Location: Austin, TX
Default Doing the Night Train Brisket Today

Felt too lazy to BBQ, so I took the 12 lb angus choice brisket I picked up at HEB earlier this week and separated point from flat. Tossed point in freezer for later projects, trimmed flat down (man is this thing wobbly, beautiful piece of cow).

Coated with fresh cracked 4 color pepper and kosher salt, wrapped in foil and popped into 275 degree oven. Should be done by 6:15 pm, including rest and broil.

I'm going to deviate slightly by pulling right at 4 hours and broiling both sides after the hour rest. It's a pretty large flat.

My camera is MIA as I recently moved. Gotta dig it out for the summer cooking sessions for sure.

Smelling great in the house already.
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Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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