- kosher salt
- coarse black pepper
- cayenne pepper
- yellow mustard
- worcestershire sauce (cut mustard w/)
- cooler
- towels
- It goes select, prime, choice; never buy select
- Try and get a whole packer (10-13 lbs); i.e., flat (the larger the better if not doing whole) + point; never get only the point
- Prepare rub night before so flavors can meld
- Clean/prepare kamado, add drip pan to plate setter, cover grill grates on sides w/ foil (leave center open) to prevent fat dripping down sides
- Light hardwood; bring the grill up to temp
- In the meantime, remove meat from fridge, apply rub, then coat with mustard;
- Add smoking wood when starts coming up to temp (target 225)
- When grill is about ready and stable, add meat fat side down
- Baste w/ drippings using baster after 5 hours, then every 3 hours after
- Stall will occur around 150-170 and can last for 5 hours or so
- Keep cooking until about 195 and begin testing for tenderness
- Should be done at around 203; if temp gets to 205, pull it
- Wrap in foil + towels + place in cooler for 1-4 hours
- Slice at temp no greater than 140.
- When cutting:
- Separate drier thin part of the flat; this should be chopped/cubed
- Then slice the flat until about 2 slices from the point
- Cut this remaining hunk w/ overlapping flat + point in half, then slice both as before
- Mix rub spices Friday night and store in jar until ready for use
- Prepare grill (Step 4 above) Friday night
- Buy brisket Saturday morning
- Start grill at 5p on Saturday
- Get brisket on by 7p on Saturday
- Baste at 11p on Saturday, then goto bed
- Set alarm for 5a on Sunday, make sure everything is running smoothly
- Should be ready by 7a Sunday morning
- Wrap in cooler until lunchtime
- Store leftovers in ziplock back with au jus and refrigerate/freeze