medtran49
Well-known member
Lit grill.
Brisket on the grill.
Light 10 briquettes in a chimney. Pour over the end of snake where the first chunk of wood is set at 4 inches from end. Put the cooking grate in and allow to heat for a few minutes, then clean and oil. Place the brisket on the grate fat side down with the point toward the gap in the coals. Place a temperature probe set for 170 F in the side of the upper third of the brisket. Place the lid on with the vent fully open and over the gap. Allow to cook undisturbed for 4 to 5 hours until meat reaches 170 F.
Once meat is at 170 F, remove the brisket from the grill using oven mitts, then wrap the brisket in 2 large sheets of foil. Wrap brisket with 1 sheet of foil, then turn 90 degrees and wrap with the other. Meat should be fully encased in foil, use an additional piece if necessary. Use a marker to mark the point of the brisket and the meat side.
Remove the cooking grate. Starting at the still unlit end of the snake, pour 3 quarts of unlit briquettes about half way around outside edge of grill over the gap and spent coals. Replace the grate. Return the wrapped brisket to the grill with the fat side down and point facing where the gap used to be. Replace the temperature probe in the point, cover grill and continue to cook until internal temperature of meat reaches 205 F, around 1 to 2 hours longer.
Once brisket is at 205 F, remove from the grill and place in a cooler, point side up, close and let meat rest for 2 hours up to 3 hours. Afterward, move brisket to a cutting board, unwrap, turn fat side up. Slice the point straight down in 1/4 inch slices against the grain. Once you reach base of point and muscle fibers change direction, rotate 90 degrees and continue slicing against the grain in slightly thicker slices, 3/8 inch. Serve.
Brisket on the grill.
Light 10 briquettes in a chimney. Pour over the end of snake where the first chunk of wood is set at 4 inches from end. Put the cooking grate in and allow to heat for a few minutes, then clean and oil. Place the brisket on the grate fat side down with the point toward the gap in the coals. Place a temperature probe set for 170 F in the side of the upper third of the brisket. Place the lid on with the vent fully open and over the gap. Allow to cook undisturbed for 4 to 5 hours until meat reaches 170 F.
Once meat is at 170 F, remove the brisket from the grill using oven mitts, then wrap the brisket in 2 large sheets of foil. Wrap brisket with 1 sheet of foil, then turn 90 degrees and wrap with the other. Meat should be fully encased in foil, use an additional piece if necessary. Use a marker to mark the point of the brisket and the meat side.
Remove the cooking grate. Starting at the still unlit end of the snake, pour 3 quarts of unlit briquettes about half way around outside edge of grill over the gap and spent coals. Replace the grate. Return the wrapped brisket to the grill with the fat side down and point facing where the gap used to be. Replace the temperature probe in the point, cover grill and continue to cook until internal temperature of meat reaches 205 F, around 1 to 2 hours longer.
Once brisket is at 205 F, remove from the grill and place in a cooler, point side up, close and let meat rest for 2 hours up to 3 hours. Afterward, move brisket to a cutting board, unwrap, turn fat side up. Slice the point straight down in 1/4 inch slices against the grain. Once you reach base of point and muscle fibers change direction, rotate 90 degrees and continue slicing against the grain in slightly thicker slices, 3/8 inch. Serve.
