update on the brisket. after initial session over the charcoal I covered and transferred to the oven.
we're now at the 8hr mark and i'm firing the grill back up to finish it in there.
while that happens i'll get a buttery mash ready, and we'll be almost ready to enjoy. hopefully it delivers🤞
It's been 2 hrs.
You're either in a food coma or it didn't go as well as you'd hoped.
Brisket is a difficult piece of meat to really nail.
both were true. I just woke up lol
it was a little charred on the outside which was definitely suboptimal, but aside from that it was pretty awesome. I think id lower the heat next time.
Yeah there's a sweet spot.
I try to aim for about 120⁰C which is about 150⁰C on the probe built into the BBQ.
Too short a time & the connective fibres won't break down enough.
Too long uncovered (> 6hrs IMO) & you get dry meat especially in the bottom near the heat source.
I find transferring it to a dish after 5-6 hrs and placing a cup or so of water in with it makes it pretty full proof. Covering it is a good idea but the water stops it drying out. Water keeps the base from going over 100⁰C and keeps it moist. Too much water & the brisket losses it's flavour (a common problem I've found with restaurants).
The only thing to watch for is that the water hasn't evaporated. A good brisket has a lot of fat that renders & pools in the pan. It looks like water but gets a lot hotter. I sometimes transfer to an oven to finish which makes things a bit easier.
