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| I got up early and fired up my charcoal chimney with about 18 briquettes and then dumped the hot coals on top of the coal basket insert in the firebox which contained about 15 lbs of Kingsford. |
| Here's the SnP ready to get the insulation blanket and a final check before I head off to work for 4 hours. I didn't close the damper quite enough and had grate temps around 280 when I got home from work. I don't think the fire spiked, just climbed slowly from the original temp I left it at. |
| Brisket - Christmas Eve 2001 (Day 2 - 'The Cook') |
| After the cooking chamber hit about 225, in go the brisket flat and point (point on the left closest to the firebox, the thick end on the firebox side.) |
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| Here's the brisket some time late in the cook. The color match on these pictures is almost perfect (new digital camera images.) |
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| Above is what the brisket looked like before it went to bed for the night.... hmm sounds familiar! I wrapped the brisket in foil and let it rest until close to room temp, then refrigerated until the next day. I sliced the brisket cold with an electric knife and removed very little latent fat from the surface of the meat. If you get the fat cap just the right thickness, it renders almost completely off and makes a nice crispy addition to the bottom of the bark.. The meat was all sliced into a 9x13 glass baking dish and a little reheating liquid added. The meat got rave reviews from my family. It was moist, tender and very tasty! |