Topic Title: Brisket
Created on May 6, 2009 at 09:46 PM

Josh

Other than the recipe in the cookbook, how does everyone cook a brisket. How long? How big of a brisket?

Jeff G

I have cooked two briskets on my Apex. I use whole brisket not the flat cut, the flats are good for a small amount of guests. I trim the brisket one day before cooking til the fat is about 1/4" thick, then put on a dry rub. When grilling, shut the drain valve and fill with whatever you like, I use water, beer, and apple cider. The grill should hold at about 275-300 degrees if you keep the drip pan full. I add liquid every hour. I usually also use some sort of mop sauce to moisten the brisket when i am adding liquid. After the brisket starts to get a crust on it, i put it in heavy duty foil, slather it with a bunch of mop sauce and seal it up. The mop sauce steams it and most mop sauces have some vinegar which helps break down the meat. Cook til the internal temperature is about 190 degrees. Its a sort of drawn out process, but worth it in the end.

Josh

What was the total cooking time?

Jeff G

The total was between 6-7 hours, but it was quite a large brisket. The picutre was taken at the 5 hour mark before I wrapped it in the foil. Here is a link to the recipe for the first brisket I made on my Holland, it was a hit.

http://www.barbecuebible.com/featured/bbqu/bbq_u_millionaire_brisket.php


Jeff G

Here is a picture of the brisket before cooking, it took up the entire cooking surface of the grill.

Cameron

Awesome recipe! I did a brisket following your recipe and you're right--it was definitely worth it!