Re: It's BBQ season again
[re: donh]
03/28/04 10:20 AM
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I think I've about got this new grill figured out for barbecuing briskets the way we like them. I did one a little over 13 lbs. yesterday. Others may prefer a different flavor, but here's how I did it with a whole brisket.
Rinse brisket, lightly sprinkle red pepper (cayenne) on both sides, followed by a light sprinkling of garlic salt, then a heavier sprinkling of lemon pepper. Put in a roaster pan with lid (open pan well sealed with aluminum foil will also work) and no more than a quarter inch of water. Put in 200 degree oven 6 to 8 hours (I put it in when I went to bed), remove from oven, and transfer to the grill.
I removed the "burner tents" (metal shields) from over all 3 burners. Then I set an old rectangular cake pan on the "tent frames" over the two right burners with the brisket on the grill above it and about a quarter inch of water in the pan. On the left burner tent frame, I set the cast iron smoker box filled with mesquite chips that had soaked in water overnight. Then I turned on the left burner only on medium, closed the lid, and left it for another 6 to 8 hours (7 hours yesterday).
Right tasty eating with a little KC Masterpiece barbecue sauce added at the table, along with Bush's Baked Beans, cole slaw, and hot buttered rolls.
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