kilikini wrote:
>
> Skyhooks wrote:
> > OK, I bought a small brisket the other day - it's in the freezer. The
> > price was such I just couldn't resist. Now, what do I do with the
> > thing? I can't remember when I last made a brisket, so it's
> > definitely not something I do readily.
> >
> > Of course, I can google and search FoodTV (etc.) for all sorts of
> > recipes, methods, and techniques to prepare and cook brisket. The
> > "Aunt Irene's Brisket" recipe was recommended to me in chat, and I
> > found it through a google groups search.
> >
> > However, I like to choose from a variety of options and maybe combine
> > a few, er experiment <g>. My intention is to cook the brisket
> > outside on the bbq grill smoker (whatever it is!). What sort of
> > recommendations can y'all suggest? TIA.
> >
> > Sky, who likes grilling and Q'ing
>
> It's a tough cut of meat so it likes to be cooked low and slow. If you like
> to Q, I would suggest cooking it that way because it imparts a nice smokey
> flavor; that's how we do ours. Keep in mind that on a BBQ pit, it can take
> anywhere between 8 - 17 hours to cook a brisket at about 250 degrees. A
> brisket is done when it passes the fork test; you stick the fork in and it
> turns easily. When it's done, wrap it in foil and let it sit a bit before
> carving. Make sure to carve across the grain.
>
> For seasoning when we do brisket, we just add salt, pepper and garlic
> powder. We start our fire with lump and we usually add hickory, oak or
> cherry wood to the fire, depending upon what we have on hand. Lately it's
> been oak because we lost a few limbs on our tree. :~)
>
> Brisket is best eaten the day it's cooked, IMO. In any case, let us know
> your plans and tell us how it turned out!
>
> kili

Thanks, Kili. I figured it'd have to be a low-n-slow sort of thing. I
wonder if my grill (charcoal) is up to it? Well, I'm sure it is, but am
I <g>? I'll have to give it a go 'fore too long.

Sky, who's rather curious about cooking brisket right now