Brisket

Brisket has become a never ending endeavor that sometimes ends in glorious victory and other times in complete frustration.  I have tried several different variations to varying levels of success.   I will go with my last variation and wish you good luck.  Just remember when your making brisket you cant be rushed, at minimum you will have your grill going for at least 6 hours and more likely closer to 8.  Whenever I am in the grocery store I always end up at the butcher section, if I see a brisket on sale or if it just looks good I will always grab it just so I have brisket around, because it is always good to be prepared and have brisket on hand.  I will usually get a brisket around 2 pounds, this is usually good to feed around four adults and have some left over.  I do like to have some fat left on the meat so I will look for pieces of brisket that have a little more fat on them and will usually cook that side down.

I am a big fan of the Traeger grill so that is what I am using for this recipe, you can adjust your grill to go low and slow as you normally would .   I get the grill turned on and set to 225, I have been using the mesquite pellets for the brisket it brings out a really good flavor and creates a great smoke ring, the grill usually takes around 10 to 15 minutes to get up to temperature so in that time I will get the meat ready.  The dry rub is a combination of salt, lemon pepper seasoning, and garlic powder ( I use Grillinggods garlic rub ), I generously cover both sides of the brisket and pat the meat down to get the spices into the meat, I don’t use oil or butter or anything on the meat prior to adding the spices.  Once this is done the brisket is ready to go onto the grill .  Now I tried something this new time after around two hours I got out my cast iron skillet and placed the brisket into the skillet.  I cut up a yellow onion and put a table spoon of butter in and then I place it back in the grill for the next four to six hours.  Now this is basically it, I will take the temperature of the meat after 6 hours and until the meat is around 207 I will leave it on the grill. I will always put the brisket on with around a extra hour or two of cooking time allowed just because it really sucks when it’s 8 at night and the food still isn’t ready.  My biggest issue with brisket has been that it always feels that it is to dry the taste with this rub mix is usually really good it is just the moisture of the meat that I have the biggest issue. I will say that it is probably one of the most frustrating and rewarding meals I will make.  If you get it right its glorious, if it doesn’t end up right your pissed and just wasted around six hours.  Good Luck.

4-6 people meal

• 2lb brisket
• 2 tablespoons salt
• 2 tablespoons lemon pepper seasoning
• 2 tablespoons garlic rub
• 1 onion
• 1 tablespoon butter