H
hawtin47
Guest
Hey gang,
Just found this forum this afternoon - after posting my intro and making the comment that I'm doing my first brisket tomorrow for my 43rd birthday, a fellow member (landarc) just suggested I post my plan here and that I might want to change course.
Keep in mind that I'm a BBQ greenhorn and dinner will be at 5 p.m. tomorrow.
Here's where I'm at.
1. Applied a rub to a 13 lb. brisket Wednesday night (paprika, brown and granulated sugar, salt, oregano, chili powder, cumin, black & cayenne pepper), wrapped with plastic wrap and placed in the fridge.
2. Plan was to do two hours indirect on a Weber kettle with a charcoal & soaked hickory chunk combo, then wrap the brisket in foil and plop in the oven at 300 degrees until I hit 210 degrees internal temp. Making a mustard and vinegar (Carolina?) sauce to serve with it.
I have the basic Weber kettle charcoal grill and have not done the homework to rig up a way to monitor the kettle temp. I do have a digital meat thermometer with a corded prong.
Is this a bad plan?
Thanks in advance for any help you may throw out. Sorry for the short notice...
Marc
Just found this forum this afternoon - after posting my intro and making the comment that I'm doing my first brisket tomorrow for my 43rd birthday, a fellow member (landarc) just suggested I post my plan here and that I might want to change course.
Keep in mind that I'm a BBQ greenhorn and dinner will be at 5 p.m. tomorrow.
Here's where I'm at.
1. Applied a rub to a 13 lb. brisket Wednesday night (paprika, brown and granulated sugar, salt, oregano, chili powder, cumin, black & cayenne pepper), wrapped with plastic wrap and placed in the fridge.
2. Plan was to do two hours indirect on a Weber kettle with a charcoal & soaked hickory chunk combo, then wrap the brisket in foil and plop in the oven at 300 degrees until I hit 210 degrees internal temp. Making a mustard and vinegar (Carolina?) sauce to serve with it.
I have the basic Weber kettle charcoal grill and have not done the homework to rig up a way to monitor the kettle temp. I do have a digital meat thermometer with a corded prong.
Is this a bad plan?
Thanks in advance for any help you may throw out. Sorry for the short notice...
Marc