I like cooking brisket. Smaller briskets, not those 15 pound packer briskets. You gotta wake up in the middle of the night to cook those things. I need my sleep. That’s why smaller briskets work out best for me.
The preparation was simple. Dry rub the brisket, then wrap it in foil for a few hours.
I did not feel like firing up the smoker, so I used my Weber Charcoal grill. I set it up for indirect heat by foiling most of the bottom grate.
Then I put a piece of steel, held upright with a couple of firebricks on the grate. This keeps the coals neatly stacked on one side while allowing the smoke and heat to drift over to the meat side.
I then added a foil water pan under where the brisket will go. And added coals.
The firebricks and water filled pan act as a heat sink to help maintain the desired temp of the grill. The water also helps to keep the meat moist while it cooks. Nothing worse than nasty dried out brisket.
I put the brisket on the grill and inserted the temperature probe.
Now I used my Igrill which has 2 temperature probes. So I used one for the meat, and one for the grill temp.
To get an accurate grill temp the probe cannot be laying on the metal grate. I also like the probe to be at the same height as my meat. That is why I use a potato. Slide the probe through the potato at the right height and angle, and you got yourself a pretty slick probe holder. Which you can eat when the meat is done.
Now I ran my brisket up to 195 degrees. I then pulled it off the grill and foiled it as it rested for a while. 195 gives a very tender brisket.
Once everything else was ready, I sliced the brisket.
It was good. Too bad there were no leftovers. Maybe I will make one of the big ones next time. Sleep is overrated.