Brisket, part 3

This is the third time I've done the brisket recipe from America's Test Kitchen, and for the third time, it was &$^%@! perfect.

A 2-hour brine before seasoning with simply salt, pepper and sugar.

A simple rub, right before hitting the grate.

Coals are ready at 350, though they did inch up to about 400- had me a bit worried, but it still turned out tender.

 

On the grill - the thicker side towards the coals for more even smoking, as per the recipe. Six 2" applewood chunks gave a nice smoky flavor. The process was 50 unlit coals banked under 65 lit ones, with 10 more added about 3 hours in. Easy and reliable - my favorite.

Seven hours later, cracklin' good heaven.

 

It's unfortunate that fat can taste this good.

Sliced, and served with some homemade, though recipe-taught, BBQ sauce.

Grilled corn was a hit, and wife made some excellent baked beans, with little more than Bush's in a can brought to a new level with bacon, mustard, and some other condiments thrown in - way better and easier that starting from scratch. The new coleslaw recipe that mimics KFC's was a hit as well.

And yet, child insists on a hot dog. Good use of my $1,400 grill!

 

Best of all, it stayed sunny, clear, and about 70 degrees today - hello spring!