Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Old Dave on September 12, 2016, 04:37:15 AM
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Wanted to try a Brisket on the Cobb with it’s small 12” in diameter cooking grid and the wife found me a nice brisket flat that weighed just 5.24 pounds that looked pretty good. This piece of meat is still 4-5” wider than the cooking grid but I think it will work without cutting it into a couple of pieces with my beer can trick.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03771.jpg)
Trimmed it of some excess fat.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03772.jpg)
Wife injected it with some Cattleprod from BPS.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03773.jpg)
Rubbed with a heavy sprinkle of butcher cut black pepper and then a moderate sprinkle of SGH rub.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03774.jpg)
Bagged it and placed it into the fridge for an overnight stay.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03775.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03776.jpg)
On cooking day, I placed the beer can in the center of that small round grid and then draped the brisket over it. As soon as my grill was on temp at about 300-325 degrees, I carried it out and placed it on the Cobb. I also added large foil packet of Jack Daniels white oak barrel chips to the fire at this time.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03778.jpg)
Finally a cool morning at 54 degrees and I got the brisket started at about 5:30am.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03780.jpg)
About two hours into the cook as I added more charcoal and wood chips.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03781.jpg)
At about three hours into the cook and with an internal temp of about 175 degrees, I wrapped the brisket with about 3oz some liquid goodies.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03787.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03785.jpg)
Around five hours into the cook, I had a probe tender brisket at about 202-205 internal degrees so I pulled it off and let it rest about 45 minutes before I sliced it for the table.
Sure had a nice smoke ring.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03788.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03789.jpg)
I made up a “Texas BLT Sandwich” which consists of brisket, lettuce, and tomato but also added some Swiss cheese and horsey sauce.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/DSC03791.jpg)
Sure made a nice lunch.
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Looks amazing!
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Looks great Dave!
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Dave, it sure looks good, and dang that beer can trick was clever!
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WOW, never thought a Cobb Grill for cooking a brisket . Looks wonderful Dave
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Your beer can brisket sure looks good Dave!!! Like the sandwich too!!! Don
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Another fine cook on "the little cooker that could"!
And yes a very fine lunch!
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Bookmarked..something else to try..Thanks Dave .☆´¯`•.¸¸. ི♥ྀ.
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Looks killer.
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Beautiful looking brisket Dave!