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.