I'm trying to do a BBQ Corned Beef. Here are the directions:
"Take the brisket after it is done brining and pat it dry. rub it with a dry barbecue rub, preferably one without salt, since the brining will add pretty much. after it has set for about an hour or 2, get a grill up to about 500 dgrees and place the brisket over the direct heat for about 6-7 minutes to crust it the turn and repeat on the other side.
close down the vents and wrap the brisket in heavy foil and add 2 thinly sliced onions and about 1/2 cup of wickers marinade/ barbecuing sauce. cook at about 325-350 for 3 hours, periodically adding marinade to keep a small amount of liquid in the package. after 3 hrs, remove from the package and mop with a thick tomato based sauce( I like to use Gates' from KC) aand cook until the sauce drys and crusts(it's okay for it to be a little burned on the outside. let it rest on a cutting board for about 15-20 minutes then slice thin across the grain.
This can be aproximated in the oven, but there is a clear difference."
When you consider a brisket is an average of 8 pounds, and my little corned beef is only 4, can I cut the time "after it has set for about an hour or 2" and "cook at about 325-350 for 3 hours," in half? I hope so, otherwise my dinner is gonna be kinda late. (I actually had it time right, but did not register the time sitting with rub.)
Thanks!
"Take the brisket after it is done brining and pat it dry. rub it with a dry barbecue rub, preferably one without salt, since the brining will add pretty much. after it has set for about an hour or 2, get a grill up to about 500 dgrees and place the brisket over the direct heat for about 6-7 minutes to crust it the turn and repeat on the other side.
close down the vents and wrap the brisket in heavy foil and add 2 thinly sliced onions and about 1/2 cup of wickers marinade/ barbecuing sauce. cook at about 325-350 for 3 hours, periodically adding marinade to keep a small amount of liquid in the package. after 3 hrs, remove from the package and mop with a thick tomato based sauce( I like to use Gates' from KC) aand cook until the sauce drys and crusts(it's okay for it to be a little burned on the outside. let it rest on a cutting board for about 15-20 minutes then slice thin across the grain.
This can be aproximated in the oven, but there is a clear difference."
When you consider a brisket is an average of 8 pounds, and my little corned beef is only 4, can I cut the time "after it has set for about an hour or 2" and "cook at about 325-350 for 3 hours," in half? I hope so, otherwise my dinner is gonna be kinda late. (I actually had it time right, but did not register the time sitting with rub.)
Thanks!
Daphne
Keep your mind wide open.
Keep your mind wide open.