Comments on: Our Best Recipe for Texas Barbecue Brisket on a Charcoal Grill

By: Hilda Robert Rodriguez

Hilda Robert Rodriguez — Tue, 24 Jan 2023 00:26:33 +0000

A 16 lb brisket at Sam's was $66.00 in Dec 2021. I remember them at $28.00 in 2018.

By: LambentLark

LambentLark — Tue, 24 Jan 2023 00:26:33 +0000

Is it just me or, is Brain smokin' hot next to a grill?

By: Mark Herbert

Mark Herbert — Tue, 24 Jan 2023 00:26:33 +0000

I follow this technique, step by step, and have had excellent results. I use the same method to do pulled pork as well.

By: Butler- MacDonald

Butler- MacDonald — Tue, 24 Jan 2023 00:26:33 +0000

Geez I wish I was one of your friends! 😀 The beer looked delicious as well.

By: Bob Brdar

Bob Brdar — Tue, 24 Jan 2023 00:26:33 +0000

My neighbor and I have been wanting to make brisket for a long time. This recipe is fantastic! The only difference was that we used his pellet fed grill/smoker instead of a kettle grill. Everything was great. The cooking times were spot on. Thank you for your dedication to get this right. When I was talking to people about grilling a brisket, I heard a lot of horror stories. This video made it sound too easy to be true. It is this simple and DELICIOUS!!

By: Ken & Betty Gregor

Ken & Betty Gregor — Tue, 24 Jan 2023 00:26:33 +0000

nice

By: joe delgado

joe delgado — Tue, 24 Jan 2023 00:26:33 +0000

I Cooke my first brisket about two weeks ago, I made a mistake by going a single row on top of my snake and the fire topped out at 205, so at around 8 hrs it hit 165, and staled out, so I finished the rest in the oven, got it to 250 and three hours later finally hit 205, I pulled it out and let it rest for another two hours and finally cut it up, the family said it turned out good I was disappointed that I didn’t finish it in the pit , but next time I’m gonna do the double row of briquettes on top row

By: Outcast76

Outcast76 — Tue, 24 Jan 2023 00:26:33 +0000

This has to be one of the most fascinating videos from ATK I have ever seen. The charcoal snake thing is really cool. I actually own a Char-Griller gravity 980, which regulates itself on temperature, which will make the process even easier for me. I cannot wait to try this recipe out on that Grill.

By: Dan

Dan — Tue, 24 Jan 2023 00:26:33 +0000

Looks so good. More salt and pepper rub, all over every sq inch, and don't slice until serving. 👍

By: Michael Dennis

Michael Dennis — Tue, 24 Jan 2023 00:26:33 +0000

I have done this twice now and both times it turned out moist and tender…the only problem was I didn't have burnt ends per se, so some of my "customers/diners" were mad about that, but otherwise it was perfect.