What's your method for an awesome Brisket? Wrapped, Unwrapped, foil, butcher paper, rubs, etc.
And I totally agree with Depends too! Honestly I have never tried freezing it first but I read that and i was like "That guy is a GENIUS" thats some seriously sound science. So guess what?? Im doing Brisket this weekend and trying that!Agree with pretty much everything Grillmarks wrote except I don't rest the meat first (because I want it to be as cold as possible going on the grill to absorb more smoke). I'll also vary fat up vs. fat down, but honestly haven't noticed much difference (you will, however, find intense internet debate on this point though).
One thing I forgot in my post is that I will sometimes add a pan with water or juice under the grates for more moisture, to shield against direct heat, and to stabilize temps. Not sure how well this would work on a pellet grill, although there are a number of reports on various forums of people who do so on pellet grills religiously.
One thing I forgot in my post is that I will sometimes add a pan with water or juice under the grates for more moisture, to shield against direct heat, and to stabilize temps. Not sure how well this would work on a pellet grill, although there are a number of reports on various forums of people who do so on pellet grills religiously.
Soooo...I do not have my smoke fire yet but I can tell you when I cook large cuts like brisket on my Summit I put a pan of water on top of the flavorizer bars and then put the grates down. I will have to look at the smokefire when I get it and see if the same pan works. However, for gas grilling a big cut of meat it definitely makes a difference on the moistness of the meat. IMHO I think that its not the water evaporating that makes the biggest difference but the fact the pan and water act as a heat diffuser and the water also helps regulate the temperature too through evaporation. When I cook on my Weber Smokey Mountain I use a pan from time to time. On my current pellet grill I generally have not done it but I am sure it could make a difference. I just haven't had a lot of time on it and I have been disappointed in the build quality. Its a Pit Boss Austin XL.I'm now a firm believer in having a small water bowl inside the grill. It does seem to make the meat come out more moist. I'm still learning though!
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