First, Hurricane Harvey Update: I'm in north Austin, pretty outside of the city limits. We got a lot of rain and wind. Luckily, our power never went out and nothing flooded. Well, my car got pretty wet inside, it's a convertible so I think the wind and rain was too much for it to handle and stay dry.
Now, onto the meat.
Thank you to everyone who gave me their input, wisdom, and trips and ticks regarding on what to do with my meat. For my first time smoking anything, let alone something of this nature while fighting Mother Nature herself, it was a fun time and I definitely learned some things for next time.
What I did:
- Rubbed that baby down with a handful of spices the night before and let it soak in.
- Saturday morning, built my fire with charcoal and wood chips, let it simmer down and then put the meat on the grill wrapped in open foil
- Had it on the grill from like 9 a.m. to 6 p.m.
- At that point, the internal temperature was still only about 160'F so I stuck it in the oven for a few hours until it was up to 180'F
- The brisket was dry, but hot damn -- it was still so tasty.
Things to remember for next time:
- Don't try and do this in the middle of windy and rainy weather
- Possibly don't wrap it in foil until much later in the process
- Probably was fine when it reached 160'F and I didn't need to do it in the oven and just have let it rest
- Try again!
So, once again - thank you! It was super tasty. I'm always open to being told where I might have strayed away from something that would have made this turn out differently. There were so many differing opinions, I tried to combine a few and it may not have worked out in the best way.
Here are some pics of the product...
Birth of the Brisket
Brisket Almost Done
READY TO FEAST
That's all for this weekends cooking adventures!