Whacha cooking?

[Mudderoy]

My Father in-law gave me a nice grill, that he made, so after several months of not messing with it, I decided to cook a brisket!

Only my 2nd attempt at cooking a brisket so I really don't know how it's going to come out...

https://lh5.googleusercontent.com/-V-sWkXaPR10/Thn6TxKErgI/AAAAAAAABAs/fmuzXUFo-Yg/s800/2011-07-10%25252014.11.46.jpg

https://lh3.googleusercontent.com/-kEfdiGkMrJk/Thn6NCrt_hI/AAAAAAAABAc/NvaSjBMXZNo/s800/2011-07-10%25252014.11.59.jpg

[RustyXJ]

Very nice! Let us know how it comes out. How about some pics of the whole grill?

[steph74]

so far looking good ;)
Hope you wrapped it in tin foil at some point to preserve the juices ;)

[Mudderoy]

so far looking good ;)
Hope you wrapped it in tin foil at some point to preserve the juices ;)

Well no, that was the plan, but after 5 hours of cooking I checked the internal temp and it was at 170 degrees. So I cooked it too fast. :(

It still came out very good and was quite juicy. I'll know for the next one that I need a little smaller fire and/or move it a little further away from the fire box.

Oh I did wrap it in foil while it was resting for an hour.

[cantab27]

brisket tony,,please explain to the kiwi...

[Mudderoy]

brisket tony,,please explain to the kiwi...

oh wow! I never thought about people not knowing what that is, great question!



Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

http://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/BeefCutBrisket.svg/511px-BeefCutBrisket.svg.png

[default83]

foil, then the last hour completly wrap it and set it in a cooler. it will finish itself. it makes it really tender.

[cantab27]

thanks tony...shank man myself...

[Mudderoy]

foil, then the last hour completly wrap it and set it in a cooler. it will finish itself. it makes it really tender.

Well I let it get to 170 degrees internal temp, before wrapping it in foil and putting it in the cooler for an hour. I didn't expect it to be done that soon. The temps in the pit were 265 to 210. I was using a IR thermometer so I was reading the surface temps of the pit, instead of the air temp.

[Mudderoy]

Now I am sad. I had a BBQ sandwich for dinner last night, and now it's all gone. :(

[Mudderoy]

Brisket III, the sequel!

https://lh6.googleusercontent.com/-40i4xPJCYM8/Tm1hZed3yeI/AAAAAAAABME/pJHrMt4BMho/s800/2011-09-11%25252020.31.02.jpg