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One of the nice things about working from home (and having my dining room be my home office) is that I can get up in the morning and throw something on the grill for dinner - even a brisket. 

 

One 6 lb brisket flat, trimmed, scored, and seasoned with simple salt and pepper on the grill and a couple of lumps of cherry wood in the basket at 11 a.m.:

 

Close to 7 hours later and probing like butter:

 

Wrapped in some plain, unbleached newsprint to rest for about an hour:

 

And sliced. Yum. 

 

As it turns out we didn't have this for dinner tonight because something came up for H at the last minute. So I had a few nibbles and set it all aside for lunch tomorrow. 

 

The drippings have been reserved and I'll be making a brown gravy with them for use at a later meal!

 

And for those who are interested, These were the settings on my Joe Classic, using a Kick Ash basket and Quebracho lump. I put 6 huge pieces of lump in the basket, filled in around with some middle sized stuff, and put a little bit of small chippy stuff on the top to light. Lit with a half sheet of paper towel dipped in oil and dialed it right in to 245°.

 

Top vents completely open:

 

Bottom vent a mere sliver:

 

 

Held within 10° of this the whole time:

 

Thanks for looking!

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One of the nice things about working from home (and having my dining room be my home office) is that I can get up in the morning and throw something on the grill for dinner - even a brisket.

One 6 lb brisket flat, trimmed, scored, and seasoned with simple salt and pepper on the grill and a couple of lumps of cherry wood in the basket at 11 a.m.:

attachicon.gif20150813_KaraCooks_2252.jpg

Close to 7 hours later and probing like butter:

attachicon.gif20150813_KaraCooks_2260.jpg

Wrapped in some plain, unbleached newsprint to rest for about an hour:

attachicon.gif20150813_KaraCooks_2264.jpg

And sliced. Yum.

attachicon.gif20150813_KaraCooks_2268.jpg

As it turns out we didn't have this for dinner tonight because something came up for H at the last minute. So I had a few nibbles and set it all aside for lunch tomorrow.

The drippings have been reserved and I'll be making a brown gravy with them for use at a later meal!

And for those who are interested, These were the settings on my Joe Classic, using a Kick Ash basket and Quebracho lump. I put 6 huge pieces of lump in the basket, filled in around with some middle sized stuff, and put a little bit of small chippy stuff on the top to light. Lit with a half sheet of paper towel dipped in oil and dialed it right in to 245°.

Top vents completely open:

attachicon.gif20150813_KaraCooks_2258.jpg

Bottom vent a mere sliver:

attachicon.gif20150813_KaraCooks_2259.jpg

Held within 10° of this the whole time:

attachicon.gif20150813_KaraCooks_2255.jpg

Thanks for looking!

Looks delicious. : )
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Thanks for including your vent settings. I'm still really struggling with that.

 

I did the thing where I spent all day slowly raising the temperature, but I'm still not getting it. I still end up with pretty good food, but it never goes even close to how I planned it.

 

I still struggle with lighting the damn thing - even the starter cubes take me probably 30 seconds with a torch to make sure they stay lit.

 

I am planning a brisket this weekend, I'll have to see if I can try similar vent settings. 

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