Sunday, July 08, 2007

What's on the Grill #23

Brisket! Dustin's recipe from Cooks Illustrated came though. The results were great. It took about six hours of smoking and although I was afraid my grill temp was too high towards the end...I fell asleep in the pool...everything turned out well. The recipe called for a salt/sugar rub and after cooking that salt/sugar contrast really came through in the crust. After several lackluster brisket's, it was nice to finally chock one up to success.


dustin said...

Mike, the brisket looks great! Pretty foolproof recipe, isn't it? Funny, because on today's America's Test Kitchen, they take a 10-11 pounder, smoke for just two hours, then tightly wrap it in foil and put it in the oven for 3-3.5 hours. Apparently cuts down the total cooking time for a slab that big, which I can understand, but they're the same people who made the recipe we both did without an oven. Where's the fun in knowing you only have to tend to an oven? ; ) Glad it worked out for you!

Mike said...

Absolutely...the only way I would even consider using the oven is if it was the dead of winter and I could not make it through the snow drifts to the grill!