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for the love of grilling

Andy Male Champaign, IL United States: Share on Facebook Share on Facebook Share Twitter

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Latest Activity

Eric Huffman replied to Andy's discussion 'Help! Advice Needed!' in the group Beef Brisket

I stopped using brisket all together -- I use a shoulder clod instead -- cooks the same way, but you get alot more meat and less fat than you get on a brisket. Use your dry rub liberally, wrap it up & put it in the fridge over night. I live in…

Jul 8, 2009

Ken Alexander left a comment for Andy

Would be interested in knowing how you prepare/cook your brisket!! Thanks...

Jul 6, 2009

Neal Remz replied to Andy's discussion 'Help! Advice Needed!' in the group Beef Brisket

How did it go? I prefer to cook it lower temp and slower. Usually about 7 hours and at temp of 225 - 250. I Use charcoal not propane. The method I use is a combination grill and smoke. I too brown (sear in the juices) after letting the dry rub sit…

Jun 25, 2009

Andy replied to Andy's discussion 'Help! Advice Needed!' in the group Beef Brisket

Thanks! I ended up baking it for 10 or 12 hours at 200°F and then pulled it out, wrapped it in heavy foil and refrigerated it over night. The next day, I pulled it out, let it sit on the counter for about 15 minutes or so to get the chill off,…

Jun 23, 2009

Patrick Allis replied to Andy's discussion 'Help! Advice Needed!' in the group Beef Brisket

Your questions make sence...I left mine in foil for about 4 hours and it was running with juices when I sliced it. I didn't brown or even touch mine when I started smoking it , just left it alone...the lower the heat 200-245 and the longer 8-12…

Jun 20, 2009

Help! Advice Needed!

I'm pretty new to brisket and I plan to prepare one for my father in law this Sunday for Father's Day. My equipment is as follows:Propane grillElectric smoker with NO temp control. (It's basically a heating element on top of lava rocks with a red cylinder that is placed on top. I have a bowl that can hold liquid to add moisture and flavor to the meat.Electric ovenI found a recipe I'm excited about and it's summarized as follows:Season 5lb brisket with rub and brown on both sides under a…See More

Andy added a discussion to the group Beef Brisket Jun 20, 2009

4 Comments