- Jun 23, 2017
- 3
- 10
Evening all.
I'm hoping you guys can help.
I'm attending a bbq this Sunday and we plan to eat at around 14:00 which will mean leaving home at around 12:00 with a resting brisket double wrapped in foil in a cooler box packed out with towels.
My question is really about timing... When should I begin the cook? I'm using a 57cm Weber Mastertouch and the Snake method for my coals. I'll use Weber coals and some Hickory chunks placed a couple of inches apart and my local butcher makes an amazing Cajun rub that creates a real good bark which I'll use. I also have a wireless digital thermometer with a meat and grill probe, albeit a cheap one from Amazon.
I'll need to leave it for a couple of hours unattended while I take my dogs out which is worrying me a bit.
This will be the centrepiece of the day so want it to have that WOW factor.
Annoyingly I had a bad experience this weekend just gone where my coals went out whilst I was out with the dogs. I put this down to bad placement (there was a gap between coals) and the fact I was using lumpwood. I transferred to a preheated oven at 230f and continued until the meat was at 90 when I removed it to rest, wrapped tightly in foil for around 2hrs. I think the fact it had cooled and was then put back into a warm oven may have dried it out? Still had a load of flavour and a decent smoke ring but it was a bit on the tough side. Not inedible by any means.
Any suggestions will be greatly appreciated.
I'm hoping you guys can help.
I'm attending a bbq this Sunday and we plan to eat at around 14:00 which will mean leaving home at around 12:00 with a resting brisket double wrapped in foil in a cooler box packed out with towels.
My question is really about timing... When should I begin the cook? I'm using a 57cm Weber Mastertouch and the Snake method for my coals. I'll use Weber coals and some Hickory chunks placed a couple of inches apart and my local butcher makes an amazing Cajun rub that creates a real good bark which I'll use. I also have a wireless digital thermometer with a meat and grill probe, albeit a cheap one from Amazon.
I'll need to leave it for a couple of hours unattended while I take my dogs out which is worrying me a bit.
This will be the centrepiece of the day so want it to have that WOW factor.
Annoyingly I had a bad experience this weekend just gone where my coals went out whilst I was out with the dogs. I put this down to bad placement (there was a gap between coals) and the fact I was using lumpwood. I transferred to a preheated oven at 230f and continued until the meat was at 90 when I removed it to rest, wrapped tightly in foil for around 2hrs. I think the fact it had cooled and was then put back into a warm oven may have dried it out? Still had a load of flavour and a decent smoke ring but it was a bit on the tough side. Not inedible by any means.
Any suggestions will be greatly appreciated.
