Corpusfishing.com

[Central Scrutinizer]

Got a nice brisket last Friday from HEB, and didn't want to manage the pit overnight, so I tried this.

Made up some wood chip pans (Cherry) and gave it a go on low on the propane grill for a couple of hours++. Fat side down (heavily trimmed by me, as I don't care for a super fatty brisket). That small piece is the tip that comes from the part that has that super hard wedge of fat.



Let the renderings drip into the wood chips, and get a nice flame up to add some good char to the fat side! (OK, that part wasn't in the original plan, but it worked out well. Save for singeing the hair on my left arm when I opened the lid to douse the flames!!! )

Into the roaster, fat side up, at about 190 overnight and up till dinnertime. Probably 20-22 hours. Bottom filled with water for some good steam. And that's a 20 qt roaster, so it's a good sized brisket.


And the finished product! Sorry for the crappy photo, I was salivating while slicing it up and couldn't keep the camera still.
It turned out amazing. Even if I did cheat.


While it doesn't have as a distinct 'smoke ring' as other briskets done on the pit, taste-wise it was as good as I have ever made, with 1/10th the effort.

[shallowsport]

If it was 1/10th the effort but every bit as good! Well that's good enough for me. Do appreciate the cooking tips. The photos, although very nice, make me hungry.
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"I do hunt and I do fish and I do not apologize to anyone that I hunt and fish." - Norman Schwarzkopf

[Tyler]

LOL I have done the same thing with the extra fat on the smoker.
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