Graduation party tomorrow. Got the food started. 17# brisket, seasoned with PSG and will use the tinfoil boat method once internal temps hit 185.
1c. pepper
1/2c. coarse ground salt
1/4c. Garlic
4h at 275
4-6h at 325 (up to 185f internal)
Foil wrap with top exposed, finish low heat until fat renders. Trimmings cooked down for BBQ sauce base. (Everything I know I stole from the 'net
)

1c. pepper
1/2c. coarse ground salt
1/4c. Garlic
4h at 275
4-6h at 325 (up to 185f internal)
Foil wrap with top exposed, finish low heat until fat renders. Trimmings cooked down for BBQ sauce base. (Everything I know I stole from the 'net


It have however been a long time since we transitioned to a propane grill, CUZ the coal way while we still use it on trips with fishing rods or RC cars, then it is a pain in the butt.
Mind you in the depth of winter in sub zero temperatures on fishing trip with the surf casting rods, well so nice with a little warm food, and after that put glass bottle Coco on the grill to enjoy that warm too.
A Cocio cold or hot, just about one of the best things in Denmark.

Reactions: JimNM and iAMzehTOASTY1