Sunday, October 4, 2009

Grill Knuckles World Debut


We tried our first brisket on Saturday. After reviewing a few potential recipes we selected the Millionaire Brisket with coffee and beer mop sauce. Labon began by curing the meat in the rub Friday night. The weather could not have been any nicer for the project. With the temps pushing 80 it felt just a little bit hot in the sun.






The idea here was to cook the brisket as slowly as possible on indirect heat. Every hour we would mop the meat on each side using the beer and coffee sauce. A covering of bacon kept the meat from drying out. Mmm bacon.








Katie prepared some stuffed jalapenos as appetizers--just in case our mouths weren't already watering.


Total cook time was around 6 hours. It ended up being very tender and flavorful. We served it with a little bbq sauce and some grilled french fries.

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