A good friend and co-worker is leaving and heading back to the DC area so we are having a potluck for her on Monday. I signed up for brisket and burnt ends. I grabbed a 13# from Sam's Club on Wednesday and brought it to the cabin as we were headed there this weekend. This meant cooking it on the 22" Webbah.
I trimmed the brisket on Friday and gave it a healthy coating of Mad Hunky's Just Add Beef and threw it in a jumbo ziplock and into the fridge for a day to let the flavors soak in.
Up early and get the grill going and added some cherry chunks and mesquite chips.
The temps were all over the place but I dealt with it. A storm blew in and temps dropped quite a bit. When the flat reached 170° It I pulled the brisket and separated the point and flat. I threw the flat back on to finish and fired up more charcoal for my other grill to finish the burnt ends. They both came out pretty good.
The potluck at work on Monday should be pretty good.
I trimmed the brisket on Friday and gave it a healthy coating of Mad Hunky's Just Add Beef and threw it in a jumbo ziplock and into the fridge for a day to let the flavors soak in.
Up early and get the grill going and added some cherry chunks and mesquite chips.
The temps were all over the place but I dealt with it. A storm blew in and temps dropped quite a bit. When the flat reached 170° It I pulled the brisket and separated the point and flat. I threw the flat back on to finish and fired up more charcoal for my other grill to finish the burnt ends. They both came out pretty good.
The potluck at work on Monday should be pretty good.
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