Who else is grilling? What grill do you have?

[QBH]

I attended an Eggfest here a few years back, and Molly Shark, (from Pennsylvania I think) cooked a great brisket. I use her recipe pretty much every time. I think there are several elements that are very important, the first being the grade of the meat, and the size to some extent. I think time and temperature are also very important, and lastly, but not least, is your recipe. The worst brisket I ever cooked was a "select" grade, and it was still tough after all of the time on Egg.

I love her! She is my bud.

We used to host the Florida Egg fest, and she was a regular. If you ever meet her again, ask her to tell you about her disappearing beer-butt chickens.

I tasted a Prime-grade brisket, cooked by the Dizzy Pig team, at the Jack Daniels Invitational, and it was **** good. Not as good as the choice grade that Dr BBQ won the Florida competition with though.

 

[2LaneCruzer]

I love her! She is my bud.

We used to host the Florida Egg fest, and she was a regular. If you ever meet her again, ask her to tell you about her disappearing beer-butt chickens.

I tasted a Prime-grade brisket, cooked by the Dizzy Pig team, at the Jack Daniels Invitational, and it was **** good. Not as good as the choice grade that Dr BBQ won the Florida competition with though.

She is a sweetheart. The brisket she cooked that day was covered in sugar and left overnight. I thought it would be horrible, but much to the contrary, it wasn't and it didn't have a sweet taste. The sugar formed a crust that kept the meat moist. I have since added a bit of meat tenderizer to my brisket which seems to help...at least I received the compliment "Best Brisket I ever ate".

 

[QBH]

She is a sweetheart. The brisket she cooked that day was covered in sugar and left overnight. I thought it would be horrible, but much to the contrary, it wasn't and it didn't have a sweet taste. The sugar formed a crust that kept the meat moist. I have since added a bit of meat tenderizer to my brisket which seems to help...at least I received the compliment "Best Brisket I ever ate".

Interesting. We always use a lot of sugar in the brisket rub, but I never did the overnight thing. I might give that a try.

 

[Scooby074]

We use a Crown Verity MCB36 36" Grill (MCB-36) - Barbecue Grills & Griddles | Crown Verity . Its a very good grill. Very hot, very quick. Its a true commercial grade BBQ. One thing to know is not all Stainless is stainless. Over the last 15 years weve gone though 3 supposed high grade "stainless" BBQs (Napoleon, Ducane, Thermos) , each cost close to or over $1000. All rusted out, either the "stainless" itself or the plain steel frame behind that stainless. We live very close to the ocean and BBQ all year round. Extreme conditions. The CV is still in MINT condition. The total cost for all those BBQs is more than the CV cost, let alone all the time and money spent in ongoing maintenance. I cant say enough good about it.

 

[2LaneCruzer]

Interesting. We always use a lot of sugar in the brisket rub, but I never did the overnight thing. I might give that a try.

I always remove the excess sugar before putting on the rub. My rubb has some sugar in it, but not enough to add much of a sweet taste to the meat, and apparently not enough to form the necessary crust needed for a 12 to 18 hour cook time. Another lesson learned: I smoked a small brisket at one time, and it turned out too dry and a bit too much hard "crust" in relation to the amount of juicy, sliceable brisket.

 

[QBH]

Another lesson learned: I smoked a small brisket at one time, and it turned out too dry and a bit too much hard "crust" in relation to the amount of juicy, sliceable brisket.

Yeah, we try to do a full packer when we do them, or at least a good sized hunk of meat. The same holds true for pork butt. We did a four pounder one time, and it was not nearly as good as the 6-8 lb one that we normally do.

 

[Larro Darro]

Here is supper from a couple of nights ago. Grilled Swai fillet {with mango pineapple salsa}, carrots and sweet potato slices.

Larro

 

[RobertBrown]

It might be because I'm hungry....but that looks really good.

Tell the wife, I like her dinnerware.

 

[JDgreen227]

It might be because I'm hungry....but that looks really good.

Tell the wife, I like her dinnerware.

I have told Larro that he would be great in the advertising field as his pics make great food ****....:laughing:

 

[Pieter78]

We grilled steak last night on a Weber charcoal grill. Hmmmm it was good.