Home Forums Hunting & Shooting Food, Cooking, and Game Preparation need ideas on a cooking a full packer brisket

What a fugkin' moron.

LOL

The Weber grill is great for brisket- and simple even people like me who hate babysitting charcoal. I have used the Modified Minion method, developed by Jim Minion a serious barbecue circuit competitor.

My cookbook, Tenderize the Wild has a two page, lots of photos spread on how to do it, but simply put, you start by closing all the bottom vents but one, and that one only half open. Then place 5 dozen unlit briquettes on that side of the grill and aluminum roasting pan on the other side with an inch or so of water. Brisket will sit over the pan.
Then start 18 briquettes in a chimney starter, let them go until covered with white ash (about 30 minutes) and scatter across the 5 dozen briquettes you didn't start up.

Put your wood chips on top of that. Put the cooking grate in and cover the grill. Close all but one vent on top, kitty corner from the half open vent on bottom. Leave that top vent half open as well.

From there, you just wait till the smoke rises, and the temperature is a steady 200-250F, adjusting the top and bottom vent to raise or lower the temp. Take your time with this step, you've got hours and hours of heat. (It helps to have a jelly thermometer with a long sensor so you don't have to lift the lid.) Place the brisket over the roasting pan, with the water. After a couple of hours, I wrap the brisket in aluminum foil, with 1 cup of half apple cider and half apple cider vinegar to keep it moist while finishing. FYI I've done this with water buffalo brisket, moose brisket, elk brisket and beef brisket. It always works.
Pages 100 and 102 in Tenderize the Wild, www.riflesandrecipes.com, also includes the pre-smoking brine which is tasty as well. And simple.

If you are serious about smoking pick you up a Weber Smokey Mountain, or something built for smoking. Rub Bagby and Pitmasters of his caliber could render a winning packer on a Weber Grill, but that is pushing the envelope for the average weekender.
Look on Heathrilesbbq.com - he had a brisket recipe listed that might work on a grill - he was using a pellet grill. Good Luck

Good stuff, Thanks, John?

Who the heck is leenie3frezers?

Eileen Clarke is John’s wife, detective.

Oh, well then thanks Eileen,

‘’Doh!

I'd smoke it in the Weber around 250 until you hit the stall. Approx 160 IT. Then I'd wrap in butcher paper, fat cap down, and place it in a foil pan, then into a 300 degree oven for the finish. Adjust temp as necessary. Probe tender is when it's done. Let it rest until it comes back down to 150-160 IT.

I'm also a fan of injecting briskets. I like Big Poppa Smokers Cattleprod.

Sorry FC67, I should have introduced myself. And there's no need to get an oven involved, unless the ambient air temp isn't cooperating. The Minion method lasts longer than you'll need to get the brisket cooked.
Eileen Clarke--leenie3freezers

Kenneth,

I anxiously await your fugking this up.


LOL

Ya, me too,

lotta pressure on this one……..

Your safety net will be the fact you live in Wisconsin.

Nobody there knows WTF a good brisket tastes like anyway.

I have used the Primo XL for maybe 15 years now, fitted with a BBQ Guru temp controller it is just simple. Put em on at 225°, get to the stall at 160°ish, wrap in butcher paper go to 212° let rest (at least an hour in a cooler wrapped in foil and towels, eat. I normally put them on about 9 PM, get to the stall next morning, hit final temp about noon, let rest, ready to eat in the afternoon. Let the meat tell you when it is done.

I do a couple a year for my son who grew up in Ft. Worth and likes good brisket. I prefer Boston butts, which is just so simple in the Primo, or good fat ribs. With the Guru I can keep better temp stability than my electric oven and the heat is outside.

.

Last weekend I folded under all the pressure being put on me, skipped the brisket and did a chuck roast.

Not worth the time nor effort,

When the hell did a chuck roast hit 8 bucks a lb?

Shocking.

Ever do that brisket, Kenneth? I’m gonna try one.