DarkWeb
Well-Known Member
My day yesterday: MY FIRST BRISKET, 5.5 kg, wife brought it home, we had never seen one in the grocery store before.
I trimmed it, poorly, cut off most of the flat because the 22" grill on my Weber kettle was not big enough, I don't have a slow and sear, don't have charcoal baskets and so used the snake method, kosher salt and coarse black pepper, cooked it for 3.5 hours around 280 unwrapped with fat cap down until 155 internal temp, double wrapped in extra wide foil, reduced heat to 230, cooked for another 5 hours to 190 rested it for an hour and then seared it directly over coals on both sides to crisp it back up a bit.
Nice! I did one of those up on my webber last week.