captjoe06
Full Fledged Farker
My friend just guest posted this on my blog-
Hey Joe,
With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket. $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.
Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.
Low and slow is the way to go. Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.
Beef is pulled at ~165-170° internal temp.
Bark.
Yep.
Wrapped plastic over foil – try it. Rest for at least an hour.
Luckily I cooked something to eat because we were too hungry to wait out the rest period. Salt, pepper, low and real slow.
End cut.
Money.
Hey Joe,
With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket. $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.
Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.
Low and slow is the way to go. Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.
Beef is pulled at ~165-170° internal temp.
Bark.
Yep.
Wrapped plastic over foil – try it. Rest for at least an hour.
Luckily I cooked something to eat because we were too hungry to wait out the rest period. Salt, pepper, low and real slow.
End cut.
Money.
