Beef Brisket - First Time Attempt
Posted: Tue Jan 02, 2018 7:22 pm
Hi Everyone,
Brand new to bbq and would love to hear people’s advice on cooking beef brisket. I’ve just purchased a 4.7kg Cape Grim brisket and it will be cooked on a Weber kettle with temp control. IGrill 2 with ambient probe. Cooking the brisket between 120-125 degrees.
I will be using the snake method as it seems the best way to go keep your briquettes going and to keep a fairly constant temp during the cook.
I want to do the meat justice and just use true Texas style rub S & P only. Is this the right way to go? A lot of videos I’ve been watching, everybody injects the brisket. Thoughts?
I will be wrapping it in butchers paper not foil.
I’ve got cherry wood chips that will be placed on the briquettes during the cook and also will place the meat on cold not at room temp as I’ve read meat takes on more of the smoke when cold.... is this true?
Any advice here would be greatly appreciated and will be putting up photos of this when I do the cook.
Thanks for reading everyone.
Brand new to bbq and would love to hear people’s advice on cooking beef brisket. I’ve just purchased a 4.7kg Cape Grim brisket and it will be cooked on a Weber kettle with temp control. IGrill 2 with ambient probe. Cooking the brisket between 120-125 degrees.
I will be using the snake method as it seems the best way to go keep your briquettes going and to keep a fairly constant temp during the cook.
I want to do the meat justice and just use true Texas style rub S & P only. Is this the right way to go? A lot of videos I’ve been watching, everybody injects the brisket. Thoughts?
I will be wrapping it in butchers paper not foil.
I’ve got cherry wood chips that will be placed on the briquettes during the cook and also will place the meat on cold not at room temp as I’ve read meat takes on more of the smoke when cold.... is this true?
Any advice here would be greatly appreciated and will be putting up photos of this when I do the cook.
Thanks for reading everyone.