I'll take care of the grill while you're in the kitchen

Update :

Here's a pic of the firebox. As you can see you don't need a raging fire in there. Just enough wood to maintain 225 ~ 250 degrees. If it spikes higher or drops lower I don't worry too much. It averages out. This isn't an exact science.



This particular brisket hit the first mark quickly. What I do is shoot for 160 degrees in the thickest part of the brisket.





At this point I'm going to add a glaze of red jalapeno jelly. It's not very spicy. In fact it mellows out during the rest of the cooking. I'm also going to double wrap it in Reynolds heavy duty foil. (Side note here) I've tried different foils and trust me it's worth using the best.

This is my final cooking step until it's done. I now wait until the internal temp reaches 190 ~ 195. This can take a while sometimes. Bigger cuts of meat will sometimes stall out for a while before continuing to reach the desired temp. Briskets are not something that can be timed. You have to go by temp to know when it's done.



More updates when it gets pulled from the pit later today

Ok we hit 192 degrees and the brisket is finished cooking



I pulled back the foil to show all the wonderful juices that have collected in the foil.





My next step is to sealing the brisket back in the foil to rest. When you make a brisket it's important not to skip this step. This allows some of the juices to be re absorbed into the brisket. This brisket got done sooner than I thought but that's ok. One of the nice things about brisket is it will hold well for 2 to 3 hours. To do this simply wrap a towel around the foiled brisket and let it sit.

I'll post more tonight when it gets cut and plated up

Hope you all are enjoying this so far

The wife is making scalloped potatoes to go with the brisket....................I'm starving

mmmmmmmmmmm it sounds so good and looks absolutely delish!