I realize that the thought of grilling a brisket in these temps sounds a lot like a root canal without anesthesia. The high heat method (which is really a misnomer as the temps are 300-350, but high heat sounds better than medium heat) will allow you to do one of these in less than 6 hours, depending on the size of the brisket rather than starting in the middle of the night to serve by 3 the next day.
Even six hours sounds like a lot considering it is 7 degrees where I'm at right now. But this is one of those things where you start the grill by standing in the cold for a couple of minutes. A little while later put the meat and some smoke wood on which takes all of 2 minutes. Come back for periodic check ups, add a little mop sauce, more fuel or smoke wood as needed and head back inside after 3 minutes in the cold.
Make a couple at once and use the second one for chili the next day. Brisket chili is amazing.
So, here are the step by step, picture by picture instructions. And here's pictures that make me crave brisket:
Even six hours sounds like a lot considering it is 7 degrees where I'm at right now. But this is one of those things where you start the grill by standing in the cold for a couple of minutes. A little while later put the meat and some smoke wood on which takes all of 2 minutes. Come back for periodic check ups, add a little mop sauce, more fuel or smoke wood as needed and head back inside after 3 minutes in the cold.
Make a couple at once and use the second one for chili the next day. Brisket chili is amazing.
So, here are the step by step, picture by picture instructions. And here's pictures that make me crave brisket:
