10/02/2020
A Garage Band Dad’s brisket
1. Get wood chips aluminum foil, brisket and drip trays
2. Trim fat off brisket. Leave about a quarter inch layer
3. Apply rub. My favourite is salt and pepper.
4. Wake up at midnight and set up your gas grill for low and slow cooking and get a temp of 225-250F
5. Check internal temperature of brisket and restock wood chips every 2 hours.
6. When you hit internal temp of 150F, wrap in aluminum foil. Add some kind of liquid (beer, coke, apple juice)
7. Put back on grill.
8. Wait until internal temp hits 195
9. Wrap in towel and put in cooler for 1 hour to let the brisket rest
10. Serve to the delight of your friends and family (or eat by yourself as the case may be)
