Texas-Style Beef Brisket On A Charcoal Grill - Revision history

Dlk: /* The "Franklin's rub according to John Lewis" rub */

2021-09-18T15:43:56Z

The "Franklin's rub according to John Lewis" rub

Dlk: /* The "Franklin's rub according to John Lewis" rub */

2021-09-18T15:43:07Z

The "Franklin's rub according to John Lewis" rub

Dlk: /* Ingredients */

2021-09-18T15:29:53Z

Ingredients

Dlk at 16:43, 15 June 2021

2021-06-15T16:43:32Z

Dlk: /* Directions */

2021-06-15T16:32:23Z

Directions

Dlk: Dlk moved page Texas-Style Beef Brisket On A Charcoal Grille to Texas-Style Beef Brisket On A Charcoal Grill without leaving a redirect

2021-06-15T16:28:40Z

Dlk moved page Texas-Style Beef Brisket On A Charcoal Grille to Texas-Style Beef Brisket On A Charcoal Grill without leaving a redirect

Dlk: Dlk moved page BBQ Beef Brisket On A Charcoal Grille to Texas-Style Beef Brisket On A Charcoal Grille without leaving a redirect

2021-06-15T16:27:40Z

Dlk moved page BBQ Beef Brisket On A Charcoal Grille to Texas-Style Beef Brisket On A Charcoal Grille without leaving a redirect

Dlk: Created page with "==Ingredients== {| |align=right|12 |lb whole beef brisket |- |align=right|¼ |cup ground black pepper |- |align=right|¼ |cup kosher salt |- |align=right|126 |cha..."

2021-06-15T16:26:22Z

Created page with "==Ingredients== {| |align=right|12 |lb whole beef brisket |- |align=right|¼ |cup ground black pepper |- |align=right|¼ |cup kosher salt |- |align=right|126 |cha..."

New page

==Ingredients==

{|
|align=right|12
|lb whole beef brisket
|-
|align=right|¼
|cup ground black pepper
|-
|align=right|¼
|cup kosher salt
|-
|align=right|126
|charcoal briquettes, divided (see below) plus 3 additional quarts
|-
|align=right|
|13"x9" disposable aluminum pan
|-
|align=right|6
|cups water
|-
|align=right|5
|wood chunks for smoke - hickory, apple, pecan, or oak
|}

==Directions==
The day before cooking:
# Trim excess fat from the brisket, leaving ¼ to ½" layer of fat. Trim off any edges of the brisket that are less than 1" thick.
# Combine salt and pepper in a bowl and sprinkle over both sides and the edges of the brisket.
# Place brisket on a sheet tray, cover with plastic wrap, and refrigerate overnight, 12 to 24 hours.

10 hours before serving:
# Put 10 charcoal briquettes in a chimney starter and light it.
# Create a "charcoal snake" around the outside of the grill: Place 58 briquettes in a double row, side by side, shingled over each other so they touch, tightly up against the outside wall of the grill. There should be about an 8" gap between the "head" and the "tail" of this "snake." Repeat this again, with another 58 briquettes, stacking this second "snake" on top of the first.
# Open the bottom vent of the grill completely and place a 13"x9" disposable aluminum pan in the center of the grill. Fill the pan with 6 cups of water.
# Evenly space five wood chunks on top of the charcoal "snake," starting about 4" from the head of the snake. Hickory, apple, pecan, or oak wood are recommended.
# When briquettes in the chimney starter are fully lit, pour them over the "head" of the charcoal snake. Be sure to keep them away from the tail of the snake so that the snake only burns in one direction, from the head around to the tail.
# Place cooking grate over the top of coals, clean with a wire brush, and wipe the grate with an oiled paper towel using tongs to clean and lube the grate.
# Place brisket on the grate fat side down with the point over the gap between the head and the tail of the charcoal snake.
# Insert a thermometer into the fattest part of the point, over halfway up from the grate so that it is far enough from the coals.
# Cover the grill with lid, with the vent above the point.
# Cook 4-5 hours until the thermometer registers 170°F. Do not remove the grill cover while the brisket cooks. There will be a "stall" in the temperature rise starting around 150°, don't panic. The snake will burn for 6 hours and the brisket will reach temp around 5 hours in.
# Remove brisket from the grill and wrap in tin foil. Be sure to keep track of the orientation of the brisket as it comes off the grill. It must be returned to the grill in the same orientation it had when it was removed. Use two large pieces of tin foil arranged at right angles to each other. Wrap as tightly as possible leaving no air gaps between the foil and the meat.
# Using the charcoal chimney to measure add another 3 quarts of charcoal briquettes to the snake, starting at the unlit tail of the snake and extending around over the gap and the now-burned-up head of the snake. This should extend the burning time of the snake by at least another 2 hours.
# Return the wrapped brisket to the grill, fat side down with the point over where the gap used to be. Reinsert the thermometer. Cover and cook until the thermometer registers 205°F. about 2 hours.
# Place brisket in a cooler fat side up for 2-3 hours to finish cooking by residual heat. Use a cooler that has a tight seal. The internal temperature will drop to 160°F.
# Slice and serve.

@@ Line 24: / Line 24: @@
 |}
-=== The "Franklin's rub according to John Lewis" rub ===
+=== The "Franklin's rub according to John Lewis of La Barbecue" rub ===
 {|
 |align=right|8

← Older revision		Revision as of 15:43, 18 September 2021
Line 40:		Line 40:

	* Rub the brisket with a 50-50 mixture of yellow mustard and dill pickle juice first before sprinkling on the rub.		* Rub the brisket with a 50-50 mixture of yellow mustard and dill pickle juice first before sprinkling on the rub.
		+
		+	* Source: https://www.texasmonthly.com/bbq/interview-john-lewis-of-la-barbecue/

	==Directions==		==Directions==

← Older revision		Revision as of 16:43, 15 June 2021
Line 46:		Line 46:
	# Place brisket in a cooler fat side up for 2-3 hours to finish cooking by residual heat. Use a cooler that has a tight seal. The internal temperature will drop to 160°F.		# Place brisket in a cooler fat side up for 2-3 hours to finish cooking by residual heat. Use a cooler that has a tight seal. The internal temperature will drop to 160°F.
	# Slice and serve.		# Slice and serve.
		+
		+	==Source==
		+	Cooks Country - August/September 2018
		+
		+	[[Category: Food]]
		+	[[Category: Recipes]]

@@ Line 23: / Line 23: @@
 |wood chunks for smoke - hickory, apple, pecan, or oak
 |}
 ==Directions==

@@ Line 39: / Line 39: @@
 # Place brisket on the grate fat side down with the point over the gap between the head and the tail of the charcoal snake.
 # Insert a thermometer into the fattest part of the point, over halfway up from the grate so that it is far enough from the coals.
-# Cover the grill with lid, with the vent above the point.
+# Cover the grill with lid, with the lid vent fully open and positioned above the point.
 # Cook 4-5 hours until the thermometer registers 170&deg;F.  Do not remove the grill cover while the brisket cooks.  There will be a "stall" in the temperature rise starting around 150&deg;, don't panic.  The snake will burn for 6 hours and the brisket will reach temp around 5 hours in.
 # Remove brisket from the grill and wrap in tin foil.  Be sure to keep track of the orientation of the brisket as it comes off the grill.  It must be returned to the grill in the same orientation it had when it was removed.  Use two large pieces of tin foil arranged at right angles to each other.  Wrap as tightly as possible leaving no air gaps between the foil and the meat.

← Older revision	Revision as of 16:28, 15 June 2021
(No difference)

← Older revision	Revision as of 16:27, 15 June 2021
(No difference)