Quote:
Originally Posted by jpnovak
I don't like flavored rubs on brisket.
My go-to. heavy coat Salt and coarse black Pepper (better if pepper milled fresh). light sprinkle of garlic and light sprinkle of onion powder. Let sit overnight in plastic bag in fridge. Salt will absorb into surface carrying minimal other flavors. Then cook.
I go 225 until internal temp on point is 160. Then wrap butcher paper or turn down temp (215) until internal temp 202. Turn off grill and let stand for 45 min. Then enjoy. Always exceptional.
Meat choice makes a difference. I like Prime from Costco. I trim agressively on outside and deckle. Make it lay almost flat (same uniform thickness so it cooks evenly.
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Almost exactly what I do. Sometimes I'll inject warm beef broth to brine a bit and bring internal temp up a bit to cheat a little on time. Mmmmmmm.