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Dr. BBQ:
I’m looking for an excellent tasting not overpowering recipe for Texas Brisket. Something with mesquite in a Holland Grill, this will be my first attempt at a brisket. My ribs, chicken, beef short ribs all come out great, just never had a desire to do a brisket, but have been put to a challenge for a party. So I have seen you on OLN win in Corpus Christi doing a brisket so I’m turning to you for some help. I would appreciate some trimming and injecting ideas and rubs to put on this slab of meat. Thank you,
Lon
Hi Lon,
It’s gonna be tough to cook a brisket like the one I did on a gas grill like your Holland. If you’ll cook it long and slow you can get a good texture, but it’s never gonna taste like a charcoal and wood smoked brisket. You can use the little wood chip box and it will help. It will cook similar to those short ribs you’re doing so well with. Shoot for an internal temp of 190°F to 195°F when done. I don’t trim mine much before cooking and I cook them fat side down. When injecting I try to get a little bit in the middle of the flat muscle about every 1 to 1/2 inches.
Dr. BBQ
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