May is National BBQ Month and I’m starting it right with a beef brisket on the grill. On May 1st, I covered a 9lb beef brisket in a Dalmatian rub (equal parts kosher salt and black pepper) and wrapped it in plastic wrap and placed it in the fridge overnight.
Today, I pulled it out of the fridge to come to room temperature. I then followed the ATK method (outlined here) and lined Dad’s Weber Grill with a charcoal snake and lit one side for a slow, 5 hour burn with a couple hunks of hickory for lovely smoke. I placed a pan of water in the center of the grill to keep things nice and humid in there.
When it hit the stall, around 160-170 degrees F, I wrapped it well in aluminum foil and let it continue to cook to 200 degrees F, about 3 hours more. Timing here is all estimates based on weight of the meat and temperature of the grill. Rule of thumb is it takes about 1 hour 15 minutes per pound at 250 degrees F.
Once you remove the brisket from the grill, leave it wrapped for at least an hour and up to three to rest and let the juices redistribute and the meat to relax. I put it in a cooler in order to lessen the temptation to snack on it during this time.
Slice against the grain and give the eaters a choice of cuts from the flat or “lean” portion or the point or “fatty” portion. Anyway you slice it is a truly mouthwatering experience.
Oscar Mayer is encouraging people to get outside while maintaining a social distance of 12 hot dogs apart to cook for a cause. Bring your grill to the front yard and cookout with your neighbors while giving back! The company will donate one million meals to Feeding America, and each time someone shares their cookout on social media with the hashtag #FrontYardCookout, Oscar Mayer will donate an additional meal to the nonprofit organization, for up to one million extra meals.
Here I am in the front yard, cooking out!