I went to costco and bought a batch of four two lbs. pkgs. of pork briskets. I've never cooked with them before but would like to grill them on my webber charcoal anyone have any great ideas? I live in the desert area of sunny CA but right now the weather is pretty forgiving so it's not so hot at least until the middle of the up coming week!
cook it low and slow (about 180 degrees). when it is about half done, put it in a paper bag. If you can put moisture in a pan or whatever, do it. it will take 4-5 hours to finish. don't for get to let is set after you take it out. If you use a marinade of mop, no tomatoes. Use a vinigar mop. tomatoes burn.
good luck.
These things are cut thin and the packaging says to grill hot. Low and slow would probably be better, but 4-5 hrs. is overkill with these things. 1.5-2 hrs. should be plenty.
Did you make the pork briskets from COSTCO? I am in the same predicament. It goes against all I know to grill these things hot and fast - although that DOES work great for "Porky's Delight" (super juicy chops). I need to cook them up for 15 people next week and I can't find anything on the web - the Costco butcher just said to cook 'em up like steaks on the grill. I too would feel better going L-O-W and S-L-O-W - but if hot and fast works...
First off, I assume you're capable of cooking the quantity of food we're talking about here .....15 people will require about six racks of ribs or 3 briskets - there's not much space left over for the sides!
First rub them with a dry rub and let marinade for at least 24 hours - 48 is best. Then fire up the grill to about 250 degrees ....the temp will drop as you cook them. The "mop" should be a vinegar based sauce that's thin and watery - it's applied every 45 minutes to an hour to keep them moist. The actual sauce should be added on at last hour - and it can be a prepackaged BBQ sauce or one of your favorite concoctions.
Cook, keeping the temp at around 250 degrees - it will take anywhere from 4 to 6 hours for the connective tissue to "dissolve" and become moist and tender. St Louis style ribs take less time than spare ribs, and baby backs fall in the middle.
Briskets (beef or pork) can benefit from searing them before hand - a solid "browning" will speed up the cooking process and help them retain moisture. A "rib rack" will come in handy - they are cooked vertically and you won't need to turn them. It will save a lot of space on the grill.
Hope this has been a help, for instructions for building a miniature smoker go to my website at "Smart and Simple Cooking" or ehow.com
Brisket, whether it's beef or pork is from the bottom of the front leg of the animal, THerefore it gets a lot of excercise, and develops a lot of Collagen. In order to break this down, you've got to cook it low and slow.
I've got a 17" wide grill that I use on my boat, and it tends to dry everything out is I cook too long. So, I tend to smoke for 2 hours, or so, then place in the oven.
You would do it similar to my recipe for Root beer, Smoked, Pulled Pork. You can see the recipe at http://www.capnrons.com/R_M_Root_Beer_Smoked_Pork.html?=BO
You'll just have to adapt it to a thinner piece of meat, and adjust the cooking times.
This will provide an idea as to how I would do it, especially for a crowd, you can control the final temperature better, and time it to be ready when you are. Plus it'll provide grill space to cook any sides that you might want to serve along with it.
pork Brisket??? are there many cartilage type bones in it?? if so, it might be rib tips... the top part of a full spare rib.
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