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.

2 comments:

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!