With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket. $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.
Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.
Low and slow is the way to go. Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.
Beef is pulled at ~165-170° internal temp.
Wrapped plastic over foil – try it. Rest for at least an hour.
Luckily I cooked something to eat because we were too hungry to wait out the rest period. Salt, pepper, low and real slow.
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