Looks nice! How did you keep it going? Overnighter with a lot of coffee?
personandy2
Looks great. I did my first brisket last summer, turned out extremely mediocre yet still edible.
Can you share your method? Do you wrap at any point?
jdgreenlable
Paper towel pat down, then dry rubbed with 3rd Weber sweet coffee, salt and peppercorns grounded together in coffee grinder. Fat side up, with some trimmings wrapped up and tucked under thin side. Snaked the charcoal over soaked pieces of hickory with the end near the door. Bottom Vents 1/3 open, top 2/3 open. Started about 10 charcoal in chimney then dumped over the snake start. Woke up to 180F meat and 190F temperature at 10hrs. Added more charcoal to 225F. Didn’t wrap or notice a stall at this point. Waited 4hrs till both meet temperatures hit 201F. Wrapped in butcher paper in cooler till party starts.
3 Comments
Looks nice! How did you keep it going? Overnighter with a lot of coffee?
Looks great. I did my first brisket last summer, turned out extremely mediocre yet still edible.
Can you share your method? Do you wrap at any point?
Paper towel pat down, then dry rubbed with 3rd Weber sweet coffee, salt and peppercorns grounded together in coffee grinder.
Fat side up, with some trimmings wrapped up and tucked under thin side. Snaked the charcoal over soaked pieces of hickory with the end near the door. Bottom Vents 1/3 open, top 2/3 open. Started about 10 charcoal in chimney then dumped over the snake start. Woke up to 180F meat and 190F temperature at 10hrs. Added more charcoal to 225F. Didn’t wrap or notice a stall at this point. Waited 4hrs till both meet temperatures hit 201F. Wrapped in butcher paper in cooler till party starts.