Yes, there are other ways of cooking brisket besides smokin' them.
Here I'm grilling a small Dexter brisket (about 3 lbs) on a santa maria open fire pit.
I used mostly oak wood with a couple of logs of mesquite for that Texas flavor.
Cooked about 4 hours at 8-11 hand seconds (maybe 225-250F).
Then wrapped in foil for 1 hour in 275 oven.
And finally a 2 hour hold/rest.
Very tender and juicy.
Great flavor.
Definitely not the traditional Texas smoke (which I love). Cannot quantify difference but will do this again.
Trim brisket
start wood fire in santa maria grill and let burn down
cook brisket at low temp, using a lid to help trap smoke and heat
developing some color and starting to look good, let's probe for tenderness
and how about some shrimp on the barbi while waiting for the brisket to rest
finally it's time to slice it up, 7 hours total
what more can I say
I love Texas style smoked brisket. But now I got another way of doing it.
thanks for looking
Here I'm grilling a small Dexter brisket (about 3 lbs) on a santa maria open fire pit.
I used mostly oak wood with a couple of logs of mesquite for that Texas flavor.
Cooked about 4 hours at 8-11 hand seconds (maybe 225-250F).
Then wrapped in foil for 1 hour in 275 oven.
And finally a 2 hour hold/rest.
Very tender and juicy.
Great flavor.
Definitely not the traditional Texas smoke (which I love). Cannot quantify difference but will do this again.
Trim brisket
start wood fire in santa maria grill and let burn down
cook brisket at low temp, using a lid to help trap smoke and heat
developing some color and starting to look good, let's probe for tenderness
and how about some shrimp on the barbi while waiting for the brisket to rest
finally it's time to slice it up, 7 hours total
what more can I say
I love Texas style smoked brisket. But now I got another way of doing it.
thanks for looking
