Like many here, I keep an eye (nose?) out for great brisket. Last year I went to Austin (150 miles away), waited for an hour in line for barbecue at John Mueller Meat Company, ate, and headed back to Houston. That brisket was transformative. I'm told it's in the pit for thirty-six hours at 180 degrees.
|Brisket w/ dry rub,|
filling a half-sheet pan
But my mother--oh. She wanted to make this happen. She took on the google search and came up with this take on Franklin's BBQ (also Austin), including directions for a gas grill. Last night we found a good deal on whole briskets with a generous fat cap, and we were in business.
|Tiny tidbit of |
After 9.5 hours I took a small sample from the behemoth and we decided that it was time to pull the brisket off the grill.
|It turns out that a brisket shrinks|
significantly in the long hours on
But eventually I got to carve into the
deliciousness. I did not bring all of it to the table, for I was certain the family just might gorge on this bounty.
|Side view of the moist|
Long story short--say yes to experiments! Know that the intertubes are full of recipes and ehows and videos for most anything. And you'll get massive cred for your attempt. (Spouse has been wandering around in a daze, "I can't believe y'all made that!")
*Come to think of it, I never did get around to corned beef for St. Patrick's Day...