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-
I had a pretty rough day yesterday with a busted up back and an early 3:45AM start at the dock. It was broken up with a visit around noon from a couple of fellas from my local crew, James and Craig (both kettle fanatics as well) with a pristine never used before @WeberGrills Firepit with wooden handles which is an incredibly generous rare gift.
Then the day went on and my back was screaming at me, felt like someone literally took a sledgehammer and wacked me in my lower back. Only thing, it’s just my cousin and I down here at teh dock and we still needed to offload a shitload of lobsters. this means having to lift 130 lb crates all afternoon and late evening. Most days we get out by 6 but we had a couple guys stay out til 7:30. I just kept telling myself to bear down and eventually it would be over and I could hit it with the Theragesic and heating pad, just needed to get through a couple more hours.
Pull into the driveway at 8Pm and under the deck is a Weber Grills box which was the size I know is for a 22 inch grill. I had NO IDEA where it came from but it was really dark and I had to turn my cellphone light on to hold it up to the box only to realize it was an IVORY Mastertouch Limited edition that you can only get in Canada and a few European Countries. I’d been pining for this grill ever since it was released, it is so damn classy.
The packing slip listed my good friend from the Kettle Club @JEBIV (Joe Ball) from Doraville GA who Kate and I had the pleasure of having over the house this past summer when they were in town.
I immediately messaged Joe imploring him to tell me who was behind this and if it was him that that was an over the top gesture. He simply said “You get one clue- WKC” and the words ‘pay it forward’ had been mentioned.
The www.weberkettleclub.com members are a very special breed. I’ve been around the internet an online message forums since the start of the internet. I’ve been involved with dozens of them actively. NEVER HAVE I WITNESSED THE CAMARADERIE AND GENEROSITY THAT EXISTS ON THE WKC Check out the WKC Forums here
So here I sit unable to personally thank the specific people that were involved in buying the grill and having it shipped to me, just speechless.
After Three Hours Of Scubbing-
Virgin never used, out of production, rare, out of the box Blue Bowl from Foster’s Grill Store. New ash sweeps, metal table, custom blond oak handle, new grate, third generation frame.
She’s shaping up to be a beauty-
Simple pat dry the pork with a paper towel, coat with EVOO and then cover with muddica.
Put two potatos in the microwave for 9 minutes to soften them up. They will be hot when you take them out so use an oven mitt to handle.
Place a pencil on both sides of the potato and slice down making 1/8th inch cuts, then slice pieces of bacon to put in between the slits. Then a light dash of your favorite BBQ rub-
Cook indirect of the coals high heat for about 35 minutes- vents wide open til the bacon crisps up, then add generous amounts of shredded Mexican cheese blend, cover the grill for a couple minutes to let that cheese melt in-
Pork cooked directly over the coals-
Very simple. Scale, de-head,de-head,clean out the guts. Pat dry. Coat with EVOO. Roll in panko.
Set up the grill for high indirect heat.
Let grill heat up and place merluzzi offset the coal. Cook for about 35-40 minutes or untill crumbs are golden brown and fish is flakey.
@webergrills First second and third generation Performers. One Dove Grey, one Spring Green.
My friend Al (@Azogas) from the Weber Kettle Club acted as an agent for me in procuring this rare Grey Weber One Touch Plus. With some parts from Foster’s Grill Store I’m going all in on a full restore. Stay tuned.
Photos from Al-