Good morning...
For Father's Day my family got me a side smoker for my grill. I have already grilled a Boston butt to get a feel for it. With that said...
I just put my first brisket on the grill (about 830am). I bought it not really knowing what to look for. When I put it on the grill I noticed that is was all flat almost like it did not have a point(?) (that is the thickest part right) I would assume that this would reduce my cooking time alot correct? Like I said I didn't know what to look for is there brisket sold without the point? (I have just been reading the point is the thickest part of the briskest that is another muscle that is separated by a layer of fat and where the burnt ends come from)
For prep I am kinda a simple guy. I like to taste the meat I am going to eat. A little olive oil garlic salt and a bit of Big Poppa's brisket rub yesterday. Brought grill up too 300 and put her on...I do not have a way to measure internal temp so after a few hrs I will foil and use the "poke" test for when it is done. I am using chunk hickory charcoal for my heat.
Feel free to correct me on anything lol. When I said this is my first brisket it is my first I am a complete noob....thanks for any advice and comments...
For Father's Day my family got me a side smoker for my grill. I have already grilled a Boston butt to get a feel for it. With that said...
I just put my first brisket on the grill (about 830am). I bought it not really knowing what to look for. When I put it on the grill I noticed that is was all flat almost like it did not have a point(?) (that is the thickest part right) I would assume that this would reduce my cooking time alot correct? Like I said I didn't know what to look for is there brisket sold without the point? (I have just been reading the point is the thickest part of the briskest that is another muscle that is separated by a layer of fat and where the burnt ends come from)
For prep I am kinda a simple guy. I like to taste the meat I am going to eat. A little olive oil garlic salt and a bit of Big Poppa's brisket rub yesterday. Brought grill up too 300 and put her on...I do not have a way to measure internal temp so after a few hrs I will foil and use the "poke" test for when it is done. I am using chunk hickory charcoal for my heat.
Feel free to correct me on anything lol. When I said this is my first brisket it is my first I am a complete noob....thanks for any advice and comments...
) but in a full brisket I believe there are 2 parts, the flat and the point. Good job being able to keep the side box at a consistent temp. Let us know how the finished product turns out.
