Decided to thaw out a brisket (5LB flat) we picked from Costco a few weeks ago. Note it takes 2-3 days to completely thaw in the fridge so you need to plan ahead.
Had a great day playing golf with friends in a charity golf tournament to benefit John Hopkin’s Pediatric Intensive Care Unit. Fantastic weather and Fantastic cause.
For the Brisket…Trimmed up some of the fat from the fat cap. You want to leave some but you don’t want too much. I injected the meat with a mixture of apple juice (~1/2 cup), apple cider vinegar (~1/4 cup) and ~ 2 TBS of worcestershire sauce. Patted dry and coated with extra virgin olive oil then rubbed liberally with Dizzy Pig’s Cow Lick Steak Rub.
Brought the Kamado Joe (Bessie) up to temperature (220 degrees) and added apple & cherry wood chucks. Heat deflector was put into place along with an aluminum drip pan to which I added about 1-2 cups water.
Since I may be going to the pool today and won’t be able to watch it carefully I hooked up the BBQ Party Q. You really can’t beat this little gadget. Highly recommended for the BBQ enthusiast.
The Brisket was put on around 10:45 am. I’m expecting around 1.5 hours per pound. The temperature is dialed in and holding steady…..I’ll post pictures of the finished product later. I plan to spay with apple juice/water/worcestershire sauce every once and a while. Don’t forget the temperature of the meat quickly rises but then hits the stall period around 150-160 and can stay there for hours.
So the brisket came out pretty good, not my best but definitely OnPoint. It ended up taking about 6 hours but that was after I turned up the grill and wrapped in aluminum foil. Despite being a fairly small brisket flat (~5 LBS), the stall period (~158-160 degrees) was taking too long and I didn’t have the time to wait it out. I don’t like rushing such things but I didn’t have a choice. Wrapping it definitely helped. This brisket flat had good flavor but I prefer smoking the full packer brisket as I feel this cut was too thin. Served with the homemade BBQ sauce which I have posted about previously