I decided to try a brisket on Saturday. Nothing went really as planned, but it still came out tasty.
I had planned on searing and then rubbing, but discovered that my grill appears to be incapable of generating a hot enough heal/flame to sear (has, or rather had
, a big ol' heat dispersing plate over the burners which I didn't take into consideration). Oh well, live and learn. It did brown a bit, but I decided if I tried to brown it any more, I'd end up just cooking it on the grill... at 5am... would have made an interesting breakfast...LOL
So instead, I just injected the heck out of it with a mix of Dale's and olive oil and rough-ground some salt and pepper on it and into the GOSM.
The morning started out fairly nice, but then the heavens broke loose and the winds blew against me... right into the porch and onto the GOSM...
So I propped up some foil to keep the water out of it, although the breeze and rain on the box itself made maintaining temps fun.
For sides, we still had a few OnjinBombs and some ABTs leftover from the night before, and I threw in some bacon-wrapped scallops as well (the kielbasa was just there visiting, trying to pick up a bit more smokey flavor..lol)
The scallops were excellent. They're definitely going to be making a return appearance on many a dinner menu for us...
Here's the sliced brisket. The Dale's injections left some very visible signs in the meat. If I'd left it sit a while after the injections like I normally do, I'd bet it would have spread out a bit more evenly. Throughout the cook, I mopped with a mix of Dale's and tequila. Foiled it up with a mix of the same and added in a sliced onion. It ended up with a decent smoke ring on it.
Prior to plating, I took the juices from the foil and mixed with the pan drippings from the smoke and pured it over the sliced meat and let it sit a few to be absorbed.
Ended up with a very intense beef flavor, with just a tad too much of a salty hint to it. All in all, it made for a nice dinner (not to mention leftover sammiches for a couple days yet
)
I popped a little provolone on the scallops just to compare it against the plain ones. I couldn't really pick a winner for them. I'll just have to try again and see... and again...
Bill
I had planned on searing and then rubbing, but discovered that my grill appears to be incapable of generating a hot enough heal/flame to sear (has, or rather had
So instead, I just injected the heck out of it with a mix of Dale's and olive oil and rough-ground some salt and pepper on it and into the GOSM.
The morning started out fairly nice, but then the heavens broke loose and the winds blew against me... right into the porch and onto the GOSM...
So I propped up some foil to keep the water out of it, although the breeze and rain on the box itself made maintaining temps fun.
For sides, we still had a few OnjinBombs and some ABTs leftover from the night before, and I threw in some bacon-wrapped scallops as well (the kielbasa was just there visiting, trying to pick up a bit more smokey flavor..lol)
The scallops were excellent. They're definitely going to be making a return appearance on many a dinner menu for us...
Here's the sliced brisket. The Dale's injections left some very visible signs in the meat. If I'd left it sit a while after the injections like I normally do, I'd bet it would have spread out a bit more evenly. Throughout the cook, I mopped with a mix of Dale's and tequila. Foiled it up with a mix of the same and added in a sliced onion. It ended up with a decent smoke ring on it.
Prior to plating, I took the juices from the foil and mixed with the pan drippings from the smoke and pured it over the sliced meat and let it sit a few to be absorbed.
Ended up with a very intense beef flavor, with just a tad too much of a salty hint to it. All in all, it made for a nice dinner (not to mention leftover sammiches for a couple days yet
I popped a little provolone on the scallops just to compare it against the plain ones. I couldn't really pick a winner for them. I'll just have to try again and see... and again...
Bill
