My buddy Eric Lorden got me a full packer brisket for Christmas. As there doesn’t look like there’s any end in sight to these frigid temps here in the northeast it was getting time to put up or shut up. So I trimmed this beautiful Angus Brisket which had a considerable about of fat to remove.
You can see how much fat was trimmed away in this pic. I left a quarter inch or so on the fat cap side which was cooked fave down on the Kettle.
After trimming away the unwanted fat it was time to season. Coarse salt, crushed black pepper, John Henry’s Brisket Rub and a little Montreal Steak Seasoning. Fat cap side up in this picture. She was wrapped in cello and refrigerated overnight.
Got a late start at 8AM but set up the kettle for the snake method, placed a large aluminum pan on the charcoal grate and lit ten briquettes in the chimney. Cherry wood for smoke. Once the coals in the chimney were glowing orange I dumped them on the start of the snake. It took til 9AM to get the pit up to 200 degrees with the extreme cold temps outside. 6 degrees. Brrrrr.
Once the kettle got up to 200 degrees I placed the brisket on the cooking grate and it barely fit across. It was definitely poking out over the coals from the 10:30-1:30 O’Clock position on the Kettle. I start my snakes at 7 O’Clock so I knew I’d have to check and rotate the cooking grate once the fuse of the snake were going to have lit coals under the meat. I got about three and a half hours in when I needed to rotate it.
You can see in the next photo how I just kept rotating it. I placed a piece of foil to protect the meat from the coals you can see. Because of the extreme cold I needed to add charcoal twice. Here she is 5 hours in.
She hit the stall at 180 degrees and stayed right around there for over an hour. At 196 degrees I wrapped it in foil and put it in the oven at 275 til the Brisket hit 203 and was probe tender. The point was probe tender a full two hours before the flat. I wasn’t pulling it out to rest based on the internal temp, I was looking for the probe to slide in easily without any resistance.
Here’s the final result-
The Mrs wanted a gas grill to cook outdoors. After a search on Craigslist I picked up a Weber Q 200 that had great bones but needed a good amount of douching. A couple of hours or elbow grease, a rubber scraper and a scotch brite pad she was ready to cook on.
I can see why a Weber charcoal BBQ guy would like the Q series as a gas grill. They are very simple to put together, the parts are readily available (thank you Boots at Foster’s Grill Store), and they have some great features like the way the grate is designed to prevent flare-ups and grease drippings from clogging your burner tube.
I’d recommend a Weber Q over any Sears bought $100-$800 gas grill that will disintegrate in a year or two’s time.
Here’s a fantastic sandwich I made yesterday on the Weber Q 200 at the dock-
One Asiago Focaccini Roll
Sista Felicia’s Pesto
Buffalo Mozzarella Sliced
Five Sundried Tomatoes Chopped
# Slices of Parma Prosciutto Sliced Thin.
Drizzle a twirl of evoo on the nonstick pan and a couple of pads of butter.
Grill on medium/low heat to warm the pan. Layer ingredients on the roll and place on the pan for ten minutes or until golden brown, then flip on other side for another 5.
Very simple. Trim excess fat off the roast.
Rub down with EVOO.
Sprinkle on the John Henry’s East Texas Brisket Rub (you can use any rub you’d like)
Set up the kettle using the snake method.
Cherry Chips and apple wood for smoke.
Cook offset the coals til 125 internal temp.
Remove temp probe and sear directly over the coals just to get a little color and caramelizing.
Let rest for 5 minutes minimum.
Slice thin and enjoy!
Available at The Strawberry Festival At Cape Ann Marina June 11th, 2016.
Also available at Passports Restaurant 110 Main St, Gloucester MA
Grilling Calamari (Squid) on a Weber Kettle With Two Different Marinades
The calamari grilled with the butter/evoo/minced garlic/salt/pepper marinade was very good. The calamari grilled with the soy/ginger/sesame/red pepper flakes was absolutely ridiculous and I’m not sure I’ll ever be able to enjoy calamari any other way after this. It was OUTSTANDING!!!!
Key is to get the grill red hot and then get a little char on the calamari basting them once or twice quickly over high heat while they are on the pit. A little flare up is not a bad thing as the char will give it great flavor. Note: “char” not burnt.