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1. gettingcooked@noagendasocial.com's status on Sunday, 19-Mar-2023 07:03:46 JST GettingCooked

   As recommended, I sliced off a hunk from the massive brisket so it fits my smoker. That smaller piece I'm doing up now on the kettle grill. I wonder how long this will take to complete? The big piece is resting overnight, enjoying the salt and pepper rub and tug I gave it.

   • gettingcooked@noagendasocial.com's status on Sunday, 19-Mar-2023 07:03:45 JST GettingCooked

     in reply to

     D'oh! An hour into cooking this teeny piece of brisket and it dawned on me I had it on the grill fat side down. Stupid Craig. Stupid Craig. I remedied that and put it on a rack and pan as the surface was getting a bit warm relative to the internal temp. Thank God it wasn't the big ass hunk. And, it's good to have a proper smoker, as the coals are too close to the grill for proper offset cooking. Even using the snake method of slow cooking with charcoal.

   • gettingcooked@noagendasocial.com's status on Sunday, 19-Mar-2023 07:03:45 JST GettingCooked

     in reply to

     I'm not sure if this applies to a small piece of the flat, as opposed to the entire brisket, but I'm wrapping it in paper at 165F like I would if it were whole.

   • Charliebrownau (charliebrownau@pieville.net)'s status on Sunday, 19-Mar-2023 07:03:45 JST Charliebrownau

     in reply to

     @GettingCooked Too uncooked/rare for my liking

     Needs more BBQing

   • gettingcooked@noagendasocial.com's status on Sunday, 19-Mar-2023 07:03:46 JST GettingCooked

     in reply to

     I'm using the last of my curated charcoal briquettes I stocked up on last year during all the supply chain BS. Now it's time to bulk up on the lump for this year.