Ingredients
Instructions
Selecting The Meat
- Many years ago I spoke with the owner of Corky’s BBQ. It’s the largest BBQ place in Memphis.
- He told me the real secret to great ‘Q is the meat. Make sure to choose an inexpensive cut of meat.
- For brisket, do NOT chose a first cut or top of the rib.
- I buy second cut brisket. If all they have are lean cuts of meat, talk to the butcher.
- You want a fatty cut of meat.
Preparing The Meat
- 24 hours in advance take out the meat and rinse it off. Rub olive oil all over the meat.
- Then cover the meat with my BBQ Rub and leave it in the refrigerator for 24 hours.
- Make sure to get both sides of the meat.
Getting the grill ready and putting the brisket on the grill
- Turn on your grill. If like most folks, you have a 3 burner gas brill, turn on only the front burner and let the grill warm up.
- If you can cook with wood chips, add them before you turn on the grill.
- Place the meat the grill AWAY from the flame.
- Now close the grill and go away for 1 hour. No peeking. After an hour flip the meet over.
- It’s 2 hours, put the meat in an aluminum pan. Cover the pan so the meat doesn’t dry out.
- Some people prefer to double wrap the meat in aluminum foil. (Double wrap to prevent ripping).
- Leave the meat on the grill a total of six hours.
Almost!
- Take the meat off the grill and upwrap. Coat the meat with my BBQ sauce.
- Wrap the meat up again and let it sit for one hour.
- You want to take the meat off the grill at 190 degrees.
- Thinly slice the meat.
