Old Dave
Full Fledged Farker
- Joined
- Feb 22, 2011
- Location
- Coatesville, Indiana
Wanted to try a Brisket on the Cobb with it’s small 12” in diameter cooking grid and the wife found me a nice brisket flat that weighed just 5.24 pounds that looked pretty good. This piece of meat is still 4-5” wider than the cooking grid but I think it will work without cutting it into a couple of pieces with my beer can trick.
Trimmed it of some excess fat.
Wife injected it with some Cattleprod from BPS.
Rubbed with a heavy sprinkle of butcher cut black pepper and then a moderate sprinkle of SGH rub.
Bagged it and placed it into the fridge for an overnight stay.
On cooking day, I placed the beer can in the center of that small round grid and then draped the brisket over it. As soon as my grill was on temp at about 300-325 degrees, I carried it out and placed it on the Cobb. I also added large foil packet of Jack Daniels white oak barrel chips to the fire at this time.
Finally a cool morning at 54 degrees and I got the brisket started at about 5:30am.
About two hours into the cook as I added more charcoal and wood chips.
At about three hours into the cook and with an internal temp of about 175 degrees, I wrapped the brisket with about 3oz some liquid goodies.
Around five hours into the cook, I had a probe tender brisket at about 202-205 internal degrees so I pulled it off and let it rest about 45 minutes before I sliced it for the table.
Sure had a nice smoke ring.
I made up a “Texas BLT Sandwich” which consists of brisket, lettuce, and tomato but also added some Swiss cheese and horsey sauce.
Sure made a nice lunch.
Trimmed it of some excess fat.
Wife injected it with some Cattleprod from BPS.
Rubbed with a heavy sprinkle of butcher cut black pepper and then a moderate sprinkle of SGH rub.
Bagged it and placed it into the fridge for an overnight stay.
On cooking day, I placed the beer can in the center of that small round grid and then draped the brisket over it. As soon as my grill was on temp at about 300-325 degrees, I carried it out and placed it on the Cobb. I also added large foil packet of Jack Daniels white oak barrel chips to the fire at this time.
Finally a cool morning at 54 degrees and I got the brisket started at about 5:30am.
About two hours into the cook as I added more charcoal and wood chips.
At about three hours into the cook and with an internal temp of about 175 degrees, I wrapped the brisket with about 3oz some liquid goodies.
Around five hours into the cook, I had a probe tender brisket at about 202-205 internal degrees so I pulled it off and let it rest about 45 minutes before I sliced it for the table.
Sure had a nice smoke ring.
I made up a “Texas BLT Sandwich” which consists of brisket, lettuce, and tomato but also added some Swiss cheese and horsey sauce.
Sure made a nice lunch.
