Some of you may have seen that I picked up a new cooking tool/toy a Kamado grill and I'm putting it through its paces. I've cooked some chicken, ribs and pork loins but am attempting the pinnacle of BBQ--Brisket. I'm not going to make myself out to be some world class BBQ chef. I'm not. But I have learned a few things along the way. So I'm going to walk you though, my way of doing it and lets see how it goes.
First the grill:
Here she is, a whole primal of brisket:
Trimmed Brisket, took off maybe two pounds of fat and scraps
Post Injection
I then put it in a plastic bag and going to give it 24 hrs before cooking at 200. I'm thinking it's going to take 12 to 16 hrs. The funny thing is its just my girl and I for dinner. Maybe I'll make my neighbors happy with some hand outs too. Stay tunes.