Anyone who likes to grill - SHARE your tips , tools and techniques !

[la szum]

When your day job is a night job, you work nights.

Haha! I literally fell in love with the night shift while serving in the Military. I realized then
that a person could do their job in peace as all the assholes were fast asleep.

 

[Rex]

Haha! I literally fell in love with the night shift while serving in the Military. I realized then
that a person could do their job in peace as all the assholes were fast asleep.

It’s a double-edged knife. Sure, the assholes are fast asleep. But so is some of your most reliable backup.

 

[AlbertA]

Personally, I enjoy a Firestone Grenadier when grilling.

Edit: removed the photo.

Well I was lucky and caught a glimpse before you removed it. Gorgeous view and great grilling gear. Congrats!

 

[la szum]

It’s a double-edged knife. Sure, the assholes are fast asleep. But so is some of your most reliable backup.

True.

I'd contend we always did more cleaning up after them than they ever had to do for us. We got to
do it without being micro-managed, or dealing with power trips, or my fave---the Grand Tours and
Inspections--that always felt more about pomp and circumstance than any sort of readyness or
preparation.

No complaints, though. One of the best experiences of my life, by far.

 

[la szum]

It's blasphemy that I separated the Flat from the Point, but I did it anyway. Cooked to 196F and should
reach 202-3F while it rests for a couple of hours wrapped.

I didn't wrap it Texas-style for the final portion of the cook. Instead I mopped it every hour
with a half vinegar/half water solution. First time trying that method.

 

[la szum]

What's everyone's preferred method of eating Brisket? Sliders? Sandwiches? Stand alone slices?

I still have 2 hours to kill before I can slice into it. My patience muscle is severely fatigued.

 

[GuitarDojo]

Grilled everything under sun..... but I have yet to smoke a brisket.....


cant find rolling papers that size....

 

[la szum]

Hmmmm.... a Brisket Blunt?? Could be interesting.

 

[DallasGlenn2005]

In the last hour of the Smoke. 20 hours total, and then I am going to let that meat rest.

Maybe I can eat tomorrow.

Is it brisket? Smoking it? If so, it’s art not science. Low an slow. About an hour a pound. Did a 11 LB brisket. Temp 200-225F - 12 hours.

 

[DallasGlenn2005]

What's everyone's preferred method of eating Brisket? Sliders? Sandwiches? Stand alone slices?

I still have 2 hours to kill before I can slice into it. My patience muscle is severely fatigued.

Please post pic once you slice into it. Gotta see the smoke ring.

 

[la szum]

Is it brisket? Smoking it? If so, it’s art not science. Low an slow. About an hour a pound. Did a 11 LB brisket. Temp 200-225F - 12 hours.

Yup. I started it last night at 10PM and pulled it off at 5PM today. 19 hours between 225F and 245F on temp.

It was 16lbs packed, but I probably trimmed 3lbs of fat off of it. I'll melt that down into tallow and use it.

 

[DallasGlenn2005]

View attachment 88220View attachment 88221

It's blasphemy that I separated the Flat from the Cap, but I did it anyway. Cooked to 196F and should
reach 202-3F while it rests for a couple of hours wrapped.

I didn't wrap it Texas-style for the final portion of the cook. Instead I mopped it every hour
with a half vinegar/half water solution. First time trying that method.

I’m tearing up. It’s just so beautiful.

 

[Freds55]

I slice it and like to serve it with a potato salad and I will grill asparagus if it’s in season or the Mrs. will make a green bean salad with olive oil, garlic and black olives. Of course it has to be served with the proper beverage of the season

Try wrapping the asparagus with a slice of bacon on each asparagus put a toothpick in it to hold it together.
Bad thing is you’ll eat a pound of bacon lol. Oh but it’s so good.

 

[Rex]

You cannot beat roasted Brussels sprouts. Even if you hate Brussels sprouts.

 

[Freds55]

Oh love roasted Brussel sprouts with a little balsamic vinegar on them. Oh Yum!

 

[DaveO]

What's everyone's preferred method of eating Brisket? Sliders? Sandwiches? Stand alone slices?

I still have 2 hours to kill before I can slice into it. My patience muscle is severely fatigued.

stand alone slices, w/corn bread and cole slaw!

 

[DallasGlenn2005]

Hmmmm.... a Brisket Blunt?? Could be interesting.

There is a delicacy down here in the Republic of Texas called burnt ends. To be eaten not smoked but you’ll like ‘em.

 

[Rex]

There is a delicacy down here in the Republic of Texas called burnt ends. To be eaten not smoked but you’ll like ‘em.

Burnt ends are wonderful, unless they’re the kind you get the day after eating something a bit too spicy.

 

[la szum]

stand alone slices, w/corn bread and cole slaw!

I love coleslaw----sounds great. I was lazy after the long night and day
of checking the darn thing, so I literally had slices ala carte.

 

[la szum]

There is a delicacy down here in the Republic of Texas called burnt ends. To be eaten not smoked but you’ll like ‘em.

I have seen how those are made out of cubing up the thinner Flat portion of the Brisket
and I was intent on doing that. I ran out of steam, though.