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