mattdean1003
Knows what a fatty is.
- Joined
- Feb 27, 2012
- Location
- Bogart, GA
Hello again Brethren! So, my fear of brisket has been put aside. Since I did my last smoke, a Boston butt on my Performer, I've kinda started to wonder...what else can I smoke on here that will come out absolutely phenomenal? I did mean to follow up with that thread-out of all the butts I've cooked on all the different grills smokers pits etc, it was by far the BEST I've ever done. Which lead me to my brisket purchase at the Epps Bridge Wallyworld today.
2.68 a pound isn't terrible. For right at 30 bucks, I got a can of McCormick Sweet n Smokey rub and an 11.5 lb brisket. I went on a fat trimming spree and trimmed a LOT of fat off, but there's still a decent layer on there, and all of the hard fat that you've got to just about cut with a chainsaw is pretty much all gone now too. I also trimmed out the hunk of hard fat between the point and flat, and filled the cavity with some rub. I saw that on the Aaron Franklin brisket video. So, now let's talk cook times.
I'm definitely going for a hotter cook. I'm estimating about a pound and a half of trimmed off fat so that's going to leave me with roughly a 10 lb brisket. Coated it 100 percent with Sweet n Smokey rub, left it on the pan and wrapped it up to rest for the evening. I'm going to light my fire about 8AM or so and I'm using the Kroger brand lump. Love that stuff...it lasts forever. I figure my grill is going to run between 275 and 325 per the thermometer built into the lid, as that's where it likes to ride at; no matter where and how I adjust both dampers, it loves to cook somewhere in the 300 neighborhood when doing a smoke.
What'chall suggest? Also probably going to throw some chicken on to "grill" as it's finishing up; it's the wonderful girlfriend's birthday who scored this grill for me. Gotta do something nice for her. I DID get AT&T to swap out her Galaxy S4 for a red one...this will be her 4th phone since May, as for some reason hers randomly shuts off and we have to pull the battery to get it to come back on...so I demanded a new, non refurbished phone, and they "as a one time courtesy, complied"...never understood why they send a refurbished device even under warranty.
Lemme know what you think! Going to cook it with some pretty sizable oak chunks.
2.68 a pound isn't terrible. For right at 30 bucks, I got a can of McCormick Sweet n Smokey rub and an 11.5 lb brisket. I went on a fat trimming spree and trimmed a LOT of fat off, but there's still a decent layer on there, and all of the hard fat that you've got to just about cut with a chainsaw is pretty much all gone now too. I also trimmed out the hunk of hard fat between the point and flat, and filled the cavity with some rub. I saw that on the Aaron Franklin brisket video. So, now let's talk cook times.
I'm definitely going for a hotter cook. I'm estimating about a pound and a half of trimmed off fat so that's going to leave me with roughly a 10 lb brisket. Coated it 100 percent with Sweet n Smokey rub, left it on the pan and wrapped it up to rest for the evening. I'm going to light my fire about 8AM or so and I'm using the Kroger brand lump. Love that stuff...it lasts forever. I figure my grill is going to run between 275 and 325 per the thermometer built into the lid, as that's where it likes to ride at; no matter where and how I adjust both dampers, it loves to cook somewhere in the 300 neighborhood when doing a smoke.
What'chall suggest? Also probably going to throw some chicken on to "grill" as it's finishing up; it's the wonderful girlfriend's birthday who scored this grill for me. Gotta do something nice for her. I DID get AT&T to swap out her Galaxy S4 for a red one...this will be her 4th phone since May, as for some reason hers randomly shuts off and we have to pull the battery to get it to come back on...so I demanded a new, non refurbished phone, and they "as a one time courtesy, complied"...never understood why they send a refurbished device even under warranty.
Lemme know what you think! Going to cook it with some pretty sizable oak chunks.
