Hi! folks, today I became a "CharGriller" and grilled my first Brisket.
I must admit that I was as nervous as a cat on a hot tin roof putting everything together this morning at 0630hrs, Pulled the meat from the fridge and rubbed it down with Mustard and Jeff's extremely hot rub. While the meat came to room temperature I fired up the Char Griller and waited. I must of double checked everything at least five times before placing the meat onto the grill and even then I was worried that I'd forgotten something. I set my "Gas mate" temperature probe to m/rare and inserted it into the Brisket and offered up a prayer.
After about an hour or so I noticed that the griller temp. was up around the 300F mark and remembering that someone had written that he cooks at 225F I quickly removed 25 briquettes to lower the temp. Another hour passes and the temp is still high so out came another 10 briquettes.
Remember I am a first timer and have had not an ounce of experience, so ok things start to shape up and the temps where I want it and I start to calm down. Things go my way for the next few hours with the fire and temperature all playing the game, then comes the time when I've almost reached my IT and away I go again, full time panic.
What was I worrying about? pulled the meat out wrapped it in alfoil and put it back in for another hour, at about 1700hrs I removed it from the griller and wrapped it in a towel and placed it into an ice box (Esky). At 1800hrs I opened my surprise parcel to reveal a perfect brisket, both in looks and medium rare. Now lets try this all day sucker it's got to be something extra special after waiting this long WRONG, remember I used Jeff's rub and apparently this little old Aussie hasn't got a hankering for something this HOT.
Overall outcome, I had a very interesting day and learnt a lot from experience and the Smoking Meat Forum (checking up every 5 minutes throughout the day).
I will not let the hot rub deter me in any way but I'm sure I will not do another brisket as when I was a youngster we were made to eat corned brisket, as it was a cheap cut, and I didn't like it then and apparently not now either.
Cheers from down under.
I must admit that I was as nervous as a cat on a hot tin roof putting everything together this morning at 0630hrs, Pulled the meat from the fridge and rubbed it down with Mustard and Jeff's extremely hot rub. While the meat came to room temperature I fired up the Char Griller and waited. I must of double checked everything at least five times before placing the meat onto the grill and even then I was worried that I'd forgotten something. I set my "Gas mate" temperature probe to m/rare and inserted it into the Brisket and offered up a prayer.
After about an hour or so I noticed that the griller temp. was up around the 300F mark and remembering that someone had written that he cooks at 225F I quickly removed 25 briquettes to lower the temp. Another hour passes and the temp is still high so out came another 10 briquettes.
Remember I am a first timer and have had not an ounce of experience, so ok things start to shape up and the temps where I want it and I start to calm down. Things go my way for the next few hours with the fire and temperature all playing the game, then comes the time when I've almost reached my IT and away I go again, full time panic.
What was I worrying about? pulled the meat out wrapped it in alfoil and put it back in for another hour, at about 1700hrs I removed it from the griller and wrapped it in a towel and placed it into an ice box (Esky). At 1800hrs I opened my surprise parcel to reveal a perfect brisket, both in looks and medium rare. Now lets try this all day sucker it's got to be something extra special after waiting this long WRONG, remember I used Jeff's rub and apparently this little old Aussie hasn't got a hankering for something this HOT.
Overall outcome, I had a very interesting day and learnt a lot from experience and the Smoking Meat Forum (checking up every 5 minutes throughout the day).
I will not let the hot rub deter me in any way but I'm sure I will not do another brisket as when I was a youngster we were made to eat corned brisket, as it was a cheap cut, and I didn't like it then and apparently not now either.
Cheers from down under.
