I have a family gathering this weekend at a vacation house in E TX. Dinner plans are always a joint effort, and I frequently end up doing the grilling but I don't get to choose my equipment and in some case even the meat.
One of my relatives is offering to provide a couple brisket flats if I will do the "smoking."
Smoking is in quotes because the grill is a propane grill and smoker combo.
The "smoker" side is essentially a vertical smoker with a propane burner on the bottom, and a wood chip pan over the burner, with three racks above. I've been able to do make pretty dang good ribs on this thing with some tweaks to how I do it on my Oklahoma Joe at home.
But for brisket I just can't get the temperatures low enough for long enough.
If I'm going to try to do brisket this weekend, I'm thinking maybe 90 minutes or so to get some smoke (based on past experience I'll probably be pushing up over 275 by this point) and then either wrapping with a lot of foil and keeping it going (temps will likely settle in around 300) or finishing with a low and slow in the oven around 225 until I get the internal temp up.
Anyone ever had any experienced dealing with a difficult setup like this and being able to make a decent brisket?
One of my relatives is offering to provide a couple brisket flats if I will do the "smoking."
Smoking is in quotes because the grill is a propane grill and smoker combo.
The "smoker" side is essentially a vertical smoker with a propane burner on the bottom, and a wood chip pan over the burner, with three racks above. I've been able to do make pretty dang good ribs on this thing with some tweaks to how I do it on my Oklahoma Joe at home.
But for brisket I just can't get the temperatures low enough for long enough.
If I'm going to try to do brisket this weekend, I'm thinking maybe 90 minutes or so to get some smoke (based on past experience I'll probably be pushing up over 275 by this point) and then either wrapping with a lot of foil and keeping it going (temps will likely settle in around 300) or finishing with a low and slow in the oven around 225 until I get the internal temp up.
Anyone ever had any experienced dealing with a difficult setup like this and being able to make a decent brisket?